Main image of Estamboli - Persian Green Bean Spiced Rice

Estamboli - Persian Green Bean Spiced Rice

55 min


10 ingredients or less

One-bowl / one-pot

This rice is light, fluffy, and flavourful. The warm yellow hue in this rice dish is imparted by aromatic and flavourful saffron, cinnamon, and tomato paste. There are many variations to the rice dishes served in traditional Afghan cuisine, each with its own unique ingredients and spices. This recipe was taught to me by my dear aunt - I hope you enjoy!



55 min


10 min


45 min

Free from

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  • 4 Tbsp (60 mL)
    vegetable oil
  • 1
    large onion, chopped
  • 3 cups (720 mL)
  • 2 cups (200 g)
    green beans, ends trimmed, cut into thirds
  • 1 cup (200 g)
    uncooked basmati rice, soaked for 2 hours
  • 3 Tbsp (45 mL)
    canned tomato paste
  • 1 tsp (3 g)
    ground cinnamon
  • 1 tsp (6 g)
  • ⅛ tsp
    saffron (optional)
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  1. To a large pot on high heat, add the oil and onion. Cook for 4 - 5 minutes, stirring continuously, or until the onions have browned.
  2. Add the water and beans to the pot. Cover, bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the beans are cooked through.
  3. Add the remaining ingredients to the pot. Cover, bring to a boil, then reduce to a simmer and allow the dish to sit at a gentle simmer for about 10 minutes, or until all the water has been absorbed by the rice. Avoid stirring.
  4. Using the end of a spoon, create several craters in the rice. Then wrap a clean kitchen cloth around the lid of the pot, turn the heat to low, cover the pot with the cloth-wrapped lid, and let cook for an additional 15 minutes on low.
  5. Taste test and to ensure the rice is cooked through. Enjoy while hot!


  • There is one thing that many Afghan (and Persian) rice dishes have in common, and that is the love for something called “tadahgee”. In essence, it’s the crispy rice that forms at the bottom and sides of the pot it’s cooked in. If you know that the tadahgee has formed and you are using a non-stick pot you can place a plate on top of the pot, make sure to wear some oven mitts, and then gently flip the pot upside down so the entire rice dish comes out as one uniform piece. If it doesn’t work out don’t worry about it. It’s just fun when it works.


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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Madeline Kalu - Sept. 10, 2021, 9:23 p.m.

Just made this and it turned out so well! Thank you PUL team for the opportunity to try out recipes from this beautiful country!

PUL Team - Sept. 12, 2021, 3:37 a.m.

We appreciate this so much, Madeline! Thank you for sharing 😃

Madeline - Sept. 12, 2021, 9:14 p.m.

Thank you!

sahar - Sept. 2, 2021, 12:29 p.m.

استنبولی با سالاد شیرازی، عالیه. خیلییی دوسش دارم

Mariam - July 9, 2021, 5:20 a.m.

A taste of home with the perfect "bottom of the pot" rice. It may seem unconventional but I would really encourage anyone who wants a change to their usual rice to give it a go - you'd be surprised at how much more flavourful, enjoyable, and nutritious meals can be by adding flavour and texture to your rice

PUL Team - July 13, 2021, 4:22 a.m.

We're so happy to hear you're enjoying the recipe, Mariam, thank you!

Cris S - June 5, 2021, 5:35 p.m.

I think this rice was excellent with slightly less cinnamon for my taste! Thank you for such an exotic recipe! 😁

PUL Team - June 6, 2021, 12:01 a.m.

Thank you, Cris, for the lovely review and for sharing your experience with the recipe!