3 c. long grain rice
1 onion, finely chopped
1 1/2 lb. stewing meat, cut in 1/2 inch cubes
5 tbsp. oil
2 tomatoes, peeled and sliced
1 tbsp. tomato paste
1 1/2 lb. green beans, cleaned and cut in 1/2 inch pieces
1 tsp. cinnamon
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. butter
1/2 tsp. ground saffron, dissolved in 2 tablespoons hot water

Clean and wash 3 cups of rice 5 times in cold water. It is then desirable but not essential to soak the rice in 8 cups of water with 2 tablespoons of salt for at least 2 hours.

In a saucepan, brown the onion and meat in 3 tablespoons oil. Add tomatoes, paste and 1/2 cup hot water. Cover and simmer 20 minutes. Add green beans, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and simmer 30 minutes longer over low heat.

Bring 8 cups water and 2 tablespoons salt to a boil in a large non stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 minutes, stirring gently twice to loosen any grains that may have stuck to the bottom. Drain rice in a colander and rinse in lukewarm water. In the same pot, heat half the butter, 2 tablespoons oil and a drop of dissolved saffron.

Place 2 spatulas full of rice in the pan, then add a layer of the green beans and meat mixture. Repeat these steps, arranging the rice in the shape of a pyramid. Pour the remaining butter and saffron over this pyramid.

Place a clean dishtowel or paper towel over the pot and cover firmly with lid to prevent steam from escaping. Cook 10 minutes over medium heat and 50 minutes over low heat. Remove from heat and allow to cool for 5 minutes on a damp surface without opening.

Lift lid, remove 2 tablespoons of saffron-flavored rice and set aside for use as garnish. Then gently taking one skimmer or spatula full of rice at a time, place it in an oval serving platter. Garnish with saffron flavored rice.

Detach the bottom layer using a wooden spatula. Unmold onto a small platter and serve on the side.