Rice is the most commonly eaten food in Iran. There are two methods of cooking rice in Iranian cuisine: Polow and Chelow. Polow consists of different kinds of vegetables or meat cooked and mixed with rice, such as Loobia Polow (Rice with Green Beans) and Adas Polow (Lentil Rice), whereas Chelow is plain rice that is steamed and served beside different kinds of kebabs and stews such as Joojeh Kebab, Gheimeh, Ghorme Sabzi and Fesenjan.
Loobia Polow is a dish made up of a mixture of beef, green beans, onion and tomato paste layered with cooked white rice.
Heat 3 tablespoon of oil in a pan over medium heat and saute the choped onions until soft.
Add the cubed beef and stir until it's lightly browned.
Add salt, turmeric, pepper, cinnamon and ground cardamom and mix well.
Add saffron water and stir thoroughly.
Add the green beans to the pan and cook for 5-7 minutes.
Add tomato paste and mix well with meat and green beans for 2-3 minutes. Add two cups of water, lower the heat, cover the lid and let it cook for 30-40 minutes until the sauce thickens and meat is tender.
Meanwhile In a pot, bring 6 cups of water to a boil over medium heat. Pour rice into boiling water. Usually for making rice we cook it until the grains are soft on the outside and hard in the middle BUT for this dish you DON'T want it to be too soft. Otherwise the rice will become too mushy at the end. It should not take more than a couple of minutes.
Once rice is ready drain it in a colander and rinse with cool water.
Put the pot back on medium heat and add 2-3 tablespoon oil. Slice the potatoes and lay on the bottom of the pot.
Add a layer of rice over the potatoes.
Then layer with half of meat and green beans sauce.
Keep layering the rice and sauce ending with a rice layer. Add some butter or oil to the top. Reduce heat, cover the lid and cook for about 45 minutes.
Serve in a platter with the crispy potatoes.