Soak the rice for at least an hour.
Wash the green beans and cut them into small pieces, around 2 cm.
Dice one onion and sauté with oil. Add crushed or grated garlic, and sauté for a few seconds.
Add ground beef.
Add turmeric, curry powder, pepper, and cinnamon. Sauté for 5 minutes.
Add the green beans to the meat and mix well.
Add tomato paste.
Add half a cup of water. Wait 10 minutes until green beans become soft. Then turn the heat off.
Boil a pot of water. Pour in the soaked rice. Add some salt. After 5-7 minutes when the rice becomes al dente, drain it in a colander.
Put the rice pot on medium heat. Pour in some oil and add your preferred Tahdig to the bottom. You can slice a potato and put the slices in the pot. Fry both sides of the potatoes and add salt and turmeric
Pour half of the rice into the pot, then half of the green bean-meat mixture. Add the rest in the same manner. You can add some cinnamon to the meat layer for a great aroma.
Pour steamed saffron on the rice. Close the lid. Set the heat on medium for 2-5 minutes until your food steams. Then, lower the heat. Let cook for 40-60 minutes.