Loobia Polo

Ingredients

• For the beef and beans:
• 500g stewing beef, cut into 2cm cubes
• 2 onions, finely chopped
• 3 tbsp sunflower oil
• 1 tsp ground turmeric
• 1 tsp fine salt
• 3 tbsp tomato purée
• 350g green beans, trimmed and cut into 2cm pieces
• 1 tsp ground cinnamon
• ½ tsp black pepper
• For the rice:
• 400g aged basmati rice
• 3 tbsp fine salt, divided
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 50g unsalted butter, melted
• 4 tbsp sunflower oil
• 2 tbsp full-fat plain yoghurt

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. Heat the oil in a large pan and fry the onions for 10-12 minutes until golden. Add the turmeric, then the beef, and brown over a medium-high heat for 8-10 minutes. Season with 1 tsp salt and the pepper.

4. Add 300ml water, cover and simmer gently for 1 hour until the beef is tender. Stir in the tomato purée and cook for 2 minutes.

5. Add the green beans and cinnamon and simmer, partly covered, for 15-20 minutes until the beans are tender and the sauce is thick with very little liquid. Stir in 2 tbsp of the saffron water. Taste and adjust the seasoning.

6. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

7. Heat half the oil and butter in the non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Spoon in a layer of rice, then a layer of the beef and bean mixture, repeating until everything is used and finishing with rice. Shape into a mound and make 5-6 holes with a spoon handle.

8. Mix the remaining butter and oil with 3 tbsp water and drizzle over. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

9. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside.