Iran’s traditional recipes with a twist

The October is awesome. Sabrina Ghayour is an expert in Middle Eastern and Iranian cooking.

Spicy rice with green beans and tomato, or the classical combination with meat ‘loobia polow’ is delicious. Our loobia polow has grilled sardines as protein supplier.

For 2-3p, cook 150 grams of basmati rice for 5 mins. Rinse and drain thoroughly to remove the starch.

Heat a drizzle of olive oil. Add 1 chopped onion, 4 chopped garlic cloves and 1 chopped chili. Bake and stir. Add 400 grams of green beans. Bake until sl dente. Add 1 teaspoon of turmeric and 1 teaspoon of cinnamon. Add some water if necessary. Add 4 table spoons of concentrated tomato. Bake and stir for another 5 mins. Stop the fire. Add 1 table spoon of butter. Mix.

Mix a pinch a saffron with 2 table spoons of boiled water. Cool down. Mix with 1 table spoon of yogurt.

Mix rice with beans. Taste, add pepper and salt.

Cover a pan with lid with baking paper. Spread some oil. Add the saffron mixture. Mix. Pour the rice beans mixture into the pan. Use a wooden spoon to flatten the surface. Make a few holes in the rice mixture. Cover with a thin tea towel. Cover with the lid. Allow to simmer on a really low fire for 45 mins.

Remove the lid. Cover the pan with a large plate. Turn upside down. Ready!

Oven grilled sardines are perfect in combination with the crispy rice.

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