Puree half of the onions using a food processor or box grater.

Chop the remaining half of the onions.

In a large pot, combine ground beef and pureed onion.

Add salt, pepper, and turmeric to the beef mixture.

Place the pot on medium heat.

Break the beef into small pieces with a spatula.

Cook until the beef's liquid evaporates, then sauté for 2 more minutes.

Add tomato paste and mix for 2 minutes before removing from heat.

Place green beans in a separate pan with a lid.

Heat on medium-low for 10 minutes.

Add olive oil to the green beans and sauté for a few minutes until the color deepens.

Remove green beans from heat.

Add green beans to the pot containing the beef.

Add olive oil to the pan used for green beans.

Add chopped onion to the pan and fry until browned (5-10 minutes).

Tilt the pan to drain away excess oil and discard it.

Combine the beef mixture, fried onion, green beans, and cinnamon in the large pot on medium heat.

Season with salt and/or pepper if needed.

Rinse uncooked rice about 5 times to remove excess starch.

Cook rice according to package instructions for al dente, salting the water.

When done, turn off the burner, pour rice into a colander, and rinse with cold water.

Add olive oil to the rice pot to cover the bottom (for Tahdig).

Combine saffron and hot water in a small bowl.

Layer the rice, saffron-water mixture, and meat-green bean mixture into the pot.

Gently mix the contents.

Poke about 6 holes all the way down the rice to the bottom of the pot.

Place the lid on top of the pot and cook on medium heat for 10-15 minutes to start forming the Tahdig.

When steam rises to the lid, remove the lid and add butter or olive oil over the rice.

Place a dish towel under the lid to catch steam and put the lid back on the pot.

Cover and cook on low heat for 25-30 minutes to finish cooking the rice and form the Tahdig.

Turn off heat and serve.

Use a wooden spatula to break the crispy rice (Tahdig) into pieces and serve alongside the dish.

Serve with salad, pickled vegetables (Torshi), yogurt, and/or herbs (Sabzi Khordan).