Finely chop the onion. Parboil the green beans and cut into 1 cm-long pieces.
Heat some olive oil in a pot and sauté the onion. Once browned, add the minced beef.
When the beef is cooked, add the water. Simmer for 20 minutes over medium heat.
Cook the basmati rice until al dente. Slice the potatoes into 1 cm-wide pieces.
Pour some olive oil in a separate pot. Line the potatoes on the bottom. Place the rice, minced beef, and cinnamon on top. Repeat twice.
Turn the heat on. Once it comes to a simmer, cover the pot, and steam for 15 minutes. Mix the rice as you dish it up. Serve with some potatoes.
This salad is great as a side dish. It's just diced cucumber, onion, and tomato seasoned with lemon juice and salt.
Here, I switched the green beans to lots of cabbage, and sautéed it with onion.
I had this rice pilaf at my Iranian friend's place.
Here's an even simpler, easier version of this recipe (Recipe ID: 640352).
Story Behind this Recipe
My Iranian friend taught me this recipe. I was stunned when I tasted this for the first time! I tried making it after I was taught the recipe.
Certainly, cinnamon is the key to this recipe! I'm sure you'll be fascinated with this novel flavor. The potatoes you add at the end really absorb the savory taste, and it's absolutely delicious. Enjoy it with some refreshing salad! Also try my Iranian Eggplant Dip (Recipe ID: 593748).