Persian Green Bean Rice

By MelanieAnn

Nutrition per serving: 339 calories, 9g fat, 3g saturated fat, 7g protein, 58g carbs, 3g fiber, 4g sugar, 339mg sodium.

Ingredients

• 2 cups uncooked basmati rice
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil, divided
• 1 pound (3 cups) green beans, washed and cut in 1/2 or 1-inch lengths
• 1 clove garlic, crushed
• 1 (14.6 oz) can Fire Roasted Whole Tomatoes, diced, half drained, or plain canned diced tomatoes
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron

Details

Servings 6
Preparation time 15mins

Preparation

Step 1

1. Place saffron in a small cup, add 1 tablespoon hot water and stir. Set aside.

2. Rinse rice and drain. Place rice in a large pot, fill with 8 cups of water and salt; heat to boiling. Boil for 4 minutes. Rice should be tender to the bite but not fully cooked. Drain in a colander.

3. While rice is cooking, add 1 tablespoon olive oil in the pot you used for the rice, and place it on medium heat. When the butter is melted, put 1/4 of the rice on the bottom, then 1/3 of the green bean mixture. Contued alternating layers, forming a mount shape. Pour saffron water over the top and dot with remaining butter. Cover pot, reduce heat to low, and steam for 45 minutes.