Loobia polo

Step 1: Heat 3 tbsp sunflower oil in a wide pan over a medium heat and fry 1 onion for 10 minutes until golden. Stir in 1 tsp ground turmeric for 30 seconds.

Step 2: Add 14 oz lamb or beef mince and fry, breaking it up, for 8 minutes until browned all over with no pink left. Add 14 oz green beans and fry for 5 minutes until they turn bright green and blister a little.

Step 3: Push everything aside, fry 3 tbsp tomato paste in the clear space for 2 minutes until brick red, then stir in 1 tsp ground cinnamon, ½ tsp advieh (Persian rice spice) or a pinch each of cardamom and cumin, 1 tsp salt, ½ tsp black pepper and 1 cup water. Simmer, uncovered, for 15 minutes until the beans are tender and the sauce is thick, not soupy. The mince should reach 160°F.

Step 4: Bring 10 ½ cups water to a rolling boil in a large non-stick pot with 2 tbsp salt. Drain the soaked 14 oz basmati rice, add it and boil for 6–7 minutes until a grain bends but still has a firm white core. Drain and rinse briefly with lukewarm water.

Step 5: Wipe out the pot, add 4 tbsp sunflower oil and 3 tbsp water and heat over a medium heat. Spoon in a layer of rice, then a layer of the bean sauce, and repeat, finishing with rice and building a loose mound.

Step 6: Poke 4–5 holes to the base with the handle of a spoon. Cover the lid with a clean tea towel, put it on tightly and cook over a medium heat for 10 minutes until you hear a steady sizzle, then turn to low for 40 minutes.

Step 7: Drizzle ¼ tsp ground saffron over the top 5 minutes before the end. Stir gently with a fork to mix the layers, spoon onto a platter, then lift out the crisp tahdig and serve it in pieces on the side.