Spiced Persian Rice With Lamb, Beans, Flatbread Tahdig & Almonds - Cuisine Magazine - From New Zeala

Ingredients

• 2 cups basmati rice
• 2 tablespoons salt, plus extra to season
• 500g minced lamb
• 3 tablespoons chickpea flour or ¼ cup fresh breadcrumbs
• 1 egg
• 5 tablespoons spice mix (see recipe below)
• ¼ teaspoon saffron
• 8 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 tablespoons tomato paste
• 400g green beans, cut into 3cm pieces
• 1½ cups vegetable stock, boiling
• 1 cup almonds
• 1 teaspoon flaky sea salt
• 1–2 thin pita bread
• 50g butter
• chopped pistachios, barberries, lemon, parsley, mint or dill, to serve
• SPICE MIX
• 2 tablespoons cardamom pods
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons caraway seeds
• 1 teaspoon black peppercorns
• 6 cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon turmeric