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1
Soak the rice in a large bowl of lukewarm water for 30 minutes.
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2
Drain well.
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3
Meanwhile, heat the oil in a medium saucepan until shimmering.
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4
Add the shallots and cook over moderately high heat, stirring, until lightly browned, about 4 minutes.
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5
Add the beans and cook, stirring, until bright green but still crisp, about 4 minutes.
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6
Add the tomatoes, tomato paste, 1/4 teaspoon of the cinnamon, 3/4 teaspoon of salt and 3 tablespoons of water and bring to a simmer.
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7
Cover and cook over low heat until the beans are tender, about 12 minutes.
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8
Stir in the lime juice and transfer to a bowl.
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9
In a large pot, combine 10 cups of water with 1 1/2 tablespoons of salt and bring to a boil.
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10
Stir in the rice and return to a boil.
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11
Cook the rice until barely tender, about 5 minutes; drain.
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12
Melt the butter in a 3-quart nonstick saucepan over low heat.
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13
Stir in the remaining 2 tablespoons of water and the turmeric.
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14
Arrange the potato slices, slightly overlapping, in the bottom of the saucepan.
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15
Spread one-third of the rice over the potatoes and top with half of the green bean mixture and 1/4 teaspoon of the cinnamon.
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16
Repeat the layering, ending with a final layer of rice.
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17
Pat the rice into a compact cake, cover and cook over moderately high heat for 4 minutes.
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18
Reduce the heat to moderately low and cook for 4 minutes.
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19
Remove the lid and stretch a kitchen towel over the saucepan, being sure not to let the towel touch the rice.
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20
Cover with the lid and fold the corners of the towel up and away from the heat.
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21
Cook the rice over very low heat for 30 minutes.
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22
Remove the lid and towel and run a thin bladed spatula around the edge of the saucepan.
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23
Set a large plate over the saucepan and carefully invert the pilaf onto the plate.
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24
Cut the pilaf into wedges and serve immediately.
