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For the beef and green bean mixture: Add ground beef into a large pot and thoroughly mix in the pureed onion.
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Mix in salt, pepper and turmeric.
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Dont be shy with the seasoning.
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Put the pot on medium heat.
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Using a spatula, break the beef into small pieces.
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The beef will release some of its own liquid as its cooking.
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When this liquid has evaporated, cook for 2 more minutes, mixing around to give the beef a bit of a saute.
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Add tomato paste to beef mixture and mix for another 2 minutes before removing from the heat.
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Place green beans in another pan or pot and heat on the stove on medium-low with the lid on.
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After 10 minutes, add 2 tablespoons of olive oil and mix them around for a couple minutes until the color deepens just a bit to give a light saute.
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Remove from heat.
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Add the green beans to the pot containing the beef.
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Add enough olive oil to cover the bottom of the pan used to cook the green beans.
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Turn heat to high and add the chopped onion.
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Mix around to fry the onion until it browns (about 5-10 minutes).
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Turn off the heat and tilt the pan to drain away the oil to one side of the pan.
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This oil can then be discarded.
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Mix together beef mixture, fried onion, green beans, and cinnamon in the large pot on medium heat.
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Add more salt and/or pepper if needed.
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For the rice: Rinse uncooked rice about 5 times to get rid of excess starch and impurities.
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Cook rice according to package instruction for al dente making sure to salt the water.
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When done turn off the burner, pour rice into a colander and rinse the rice using cold water so it stops cooking.
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Add enough olive oil to that rice pot to cover the bottom.
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Youll use this for making the crispy rice (Tahdig).
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Combine the saffron and hot water in a small bowl.
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Layer the rice, saffron-water mixture, and meat-green bean mixture into the pot to combine everything.
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You can mix the contents very gently.
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Poke about 6 holes all the way down the rice to the bottom of the pot using the handle of a spatula or the back of a butter knife.
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Place the lid on top of the pot and put burner on medium heat for 10-15 minutes.
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This step will help to start forming the crispy rice (Tahdig) at the bottom of the pot.
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When steam rises to the lid (this is easy to tell with a clear lid, otherwise wait about 5 minutes) remove the lid and add the butter or an equivalent amount of olive oil all over the top of the rice.
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Place a dish towel underneath the lid to catch the steam and keep it from dripping back onto the rice and put the lid back on the pot.
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Leave it covered like this for about 25-30 minutes on low heat to finish cooking the rice properly and form the Tahdig (crispy rice).
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Turn off heat and serve.
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Using the wooden spatula, you can get to the bottom of the pot to break the crispy rice (Tahdig) into large pieces and serve alongside the dish for a crunchy treat.
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If you like, this meal may be accompanied by salad, pickled vegetables (Torshi), yogurt, and/or herbs (Sabzi Khordan) such as radish, green onion, cilantro, basil, etc.
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Enjoy!
