Step 1

Cut the ends off the green beans, and cut the beans into 1-2cm in length pieces

Step 2

In a large saucepan saute onions in olive oil and once translucent, add the garlic. Saute for a few minutes then add the turmeric powder and season with salt and pepper

Step 3

Add the chopped mushrooms and cook for a few minutes on medium-high heat. Crumble in the tofu, add the sliced green beans and season with salt and pepper. Stir the mixture

Step 4

Add tomato paste and saute for a few minutes. Then add the passata and one cup of water

Step 5

Grind the saffron threads into powder and infuse with 2 tablespoons of hot water. Add the saffron water, the Persian spice, salt and pepper then simmer on low heat with the lid on for 20 minutesThe mixture should be wet, but not watery (If needed, add a 2nd cup of water if its too thick or dry)

Step 6

In the meantime, par boil basmati rice in a pot with water and 2 teaspoons of salt. When the rice has been boiling for 10-15 minutes (check the grains, it should feel half way cooked and still al dente), drain in a colander and rinse under cold water

Step 7

Add olive oil to the bottom of the pot along with a drizzle of saffron water (optional). Add a few ladles of the cooked rice then a few ladles of the green bean mixture (approximately ¼ of each).Keep repeating this step by layering the rice and the green mixture until both have finished

Step 8

Using the back of a spoon, make holes in the rice pot to act as air pockets. Cover the lid with a clean kitchen towel and cook on a low heat for 45 minutes to 1 hour

Step 9

To serve, remove the lid and place a large dish or serving platter on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Lubia Polo with Crispy Tahdig!Serve with a Cucumber Yogurt Dip (Mast o Khiar) on the side ** The Tahdig fron Lubia Polo will usually be a darker color which is from the tomato paste in the recipe. Don't be alarmed and think it is burnt :)