serves
4-6
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Iranian Cuisine
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 6 tbsp (½ cup) ghee, plus extra if needed
- 1 large onion, finely chopped
- 500 g beef mince
- 3 tbsp tomato paste
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- salt, to season
- 500 g green beans, trimmed and cut into 5-cm lengths
- 400 g (2 cups) basmati rice, washed
- pinch of saffron threads, soaked in 125 ml (½ cup) hot water
- yoghurt and coriander sprigs, to serve
Instructions
- Heat a large frying pan over high heat and add about 2 tablespoons of ghee. Fry the onion for 4–5 minutes until lightly browned. Add the mince and cook for another 5 minutes or until browned and the juices from the meat have released and evaporated. Add the tomato paste, spices, salt and beans and cook for another 5 minutes or until the beans have wilted.
- Meanwhile, bring a large saucepan of water to the boil. Add the rice and par cook for 6 minutes. Drain in a colander.
- Pour 2 tablespoons of the remaining ghee into the base of a heavy–based baking dish. Add one third of the rice, followed by a sprinkling of saffron water. Spread one third of the beef and bean mixture over the rice, then repeat with the remaining rice, saffron water and beef and bean mixture.
- Drizzle the remaining ghee over the top and place over medium-high heat, without stirring for 10 minutes.
- Reduce the heat to low, cover with a tight-fitting lid and cook for another 25 minutes. Turn the rice out onto a serving plate. The rice should have formed a crisp layer of tahdig from the base of the pan. Serve with yoghurt and coriander.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Iranian Cuisine
