Persian Green Beans & Rice

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Serves 6

• 2 large onions, chopped

• Vegetable oil to sauté onions

• 1 pound lean ground beef

• 2 cups green beans, cut in 1/2″ pieces

• 1/2 teaspoon saffron – steeped in a very small amount of water

• 1 teaspoon ground cinnamon

• One small can of tomato paste or tube of paste

• Salt and pepper to taste

Rice: Prepare 4 cups of Basmati rice on stove top or in an electric rice cooker. As you will be adding the green bean and beef mixture to the rice you’ll want to adjust the size of the pot you use.

Sauté the onions with some oil. When the onion is softened add the ground beef and cook until the beef is brown (pour off any excess fat).

Add the green beans and sauté for 5 minutes.

Add the saffron and water, cinnamon and tomato paste to the beans and beef. Mix well. You may adjust the amount of tomato paste to your preference (start with 3 tablespoons).

Add between 1/3 – 1/2 cup of water to the green beans/beef and cook them for on low heat, covered for another 5 to 10 minutes. After the mixture has simmered add salt and pepper to taste.

When the rice is about 3/4 of the way cooked add the beef/green beans into the rice and mix well. Let the rice continue to cook for the remaining time, covered.



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