Lubia Polo

Rinse the rice several times until the water runs clear, cover with cold water, add 1 tsp salt and leave for 60 minutes; then drain.

Heat 2 tbsp oil in a wide pot and sauté the finely chopped onion for 6–8 minutes until soft. Add the beef cut into cubes, turmeric, 1 tsp salt and black pepper; cook for 8–10 minutes, stirring occasionally.

Add the tomato paste, stir and cook through for 2 minutes. Add the green beans, pour in 250 ml water, cover and simmer for 15–20 minutes, until the beans are tender and the sauce has thickened.

In a separate large pot, bring 2 L of water with 1 tbsp salt to a boil. Add the rice and cook for 6–7 minutes: the grains should be soft on the outside but still firm in the center. Drain the rice in a colander and rinse with warm water.

Pour 2 tbsp oil into the bottom of the pot you'll use to finish the rice. Add a layer of rice, then some of the meat and bean sauce; keep layering, finishing with rice. Sprinkle with cinnamon.

Poke a few holes in the rice with the handle of a spoon, cover with a lid wrapped in a towel, and cook for 5 minutes over medium heat, then 30–35 minutes on low heat, so the rice steams through and a golden tahdig forms on the bottom.

Remove the pot from the heat, let it stand covered for 10 minutes, then gently fold the rice together with the sauce and serve hot.