By Roya Zandbiglari
Ingredients:
[aesop_content color=”#3d3843″ background=”#abcdef” columns=”1″ position=”none” imgrepeat=”no-repeat” disable_bgshading=”off” floaterposition=”left” floaterdirection=”up” revealfx=”off” overlay_revealfx=”off” aesop-generator-content=”- 2 cups basmati rice<br />
– half kilo lamb meat cut into small cubes<br />
– 300g fresh or frozen green beans<br />
– 2 tbsp tomato paste<br />
– 1 can chopped tomatoes<br />
– saffron brewed in water<br />
– 1 tsp of garlic salt, tumeric, cinammon, paprika<br />
– salt and pepper to taste”]- 2 cups basmati rice
– half kilo lamb meat cut into small cubes
– 300g fresh or frozen green beans
– 2 tbsp tomato paste
– 1 can chopped tomatoes
– saffron brewed in water
– 1 tsp of garlic salt, tumeric, cinammon, paprika
– salt and pepper to taste
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Instructions:
– fry the green beans in a little oil to soften only
– fry the lamb cubes, add tomato paste and continue to fry then add the chopped tomato, the fried beans and half a cup of water and let simmer
– wash the rice with water until the water is clear
– add water to the rice just enough to cover the rice
– add 1 tbsp of oil and 1 tbsp of salt and let the rice boil until the water has disappeared and the rice is al dente
– add some saffron brewed in water to the rice to give it the yellow colour
– pour a mixture of oil and saffron already brewed in boiling water to the bottom of a deep pan
– put slices of potatoes for potato tadig or a slice of mexican wrap for bread tadig
– layer with rice and sauce one after another till your mixes are finished
– cover with a cloth, lower the heat and let the rice cook for about 30-40 minutes
– serve and enjoy!
