Persians eat a lot of rice dishes and this is one of my favourites which is moist, full of protein and vitamins and absolutely delicious and great for the winter evenings.
- 3 cups basmati rice white, rinsed (cooked al-dente with 6 cups of water and a pinch of salt and then rinsed off in a drainer)
- 1 cup dried soya mince (soak in 2 cups of just boiled water with 1 tsp coconut oil & 3 tbsp soya/Braggs sauce) and leave to one side
- 2 tablespoons coconut oil melted
- 1 & 1/2 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- Pinch of black pepper & salt to taste
- 1 teaspoon salt , adjust as needed
- 2 tablespoons lemon juice
- Pinch of saffron (ground)
- 6 tbsp tomato puree
- 3 cups frozen or fresh green beans (tops and tails cut off, rinsed and cut in bite-size pieces)
- In a saucepan add 1 tbsp coconut oil, 1 tsp turmeric, 1/2 tsp smoked paprika, 1.5 tsp cinnamon, pinch of saffron, salt & pepper to taste and sauté the green beans and soya mince.
- Add 2 cups of just boiled water to the beans and the tomato puree and let it cook for 20 minutes until beans have softened
- In a separate large saucepan, add 1 tbsp coconut oil and start to layer the rice (first) and bean stew with a drizzle of coconut oil in between
- Once all the mix has been added, add 2 tbsp of hot water and cover with the lid and simmer on low heat for 30 minutes.
- Serve with coconut, almond or soya yoghurt and a green salad