Chop onion and saute in olive oil until translucent.

Add stew meat, turmeric and brown, remove meat and add the tomato paste and caramelize, stirring constantly.

Add the diced tomatoes, stirring to combine the tomato paste and tomatoes and add a pinch of cinnamon.

Add the meat back to the pot, cover and cook on medium heat for about an hour, or until the meat is very tender.

Chop the green beans into approximately one inch pieces.

Add a little olive oil to a pan and saute the green beans for about 2 minutes, just until slightly tender.

Add the sauteed green beans to the meat and tomato mixture about halfway (30 minutes) into the cooking time of the meat.

When the meat and green bean mixture is done, remove from heat and set aside.

Rinse the basmati rice until the water is clear, then add the rice to a bowl with some water and about a tablespoon of salt.

Let the rice sit in the salted water for about an hour.

Bring a big pot of water to a rolling boil.

Drain the rice and add it to the boiling water.

Cook the rice, stirring frequently, for 15 minutes, until it is par-cooked and still hard in the middle.

Drain the rice into a strainer and rinse with warm water.

Put the pot back on the stove on a medium high flame, add a little bit of oil, let the oil get hot and then add about 2 cups of rice.

Spread the rice out in the pot, then spoon some of the loobiya (green bean and meat stew) on top of the layer of rice, now add more rice and then more of the loobiya layering, you want to end with plain rice on top.

Add one pat of butter on top of the rice and drizzle saffron water on top.

Cover the pot with paper towel or a tea towel and then put the lid on so that it's tightly on the pot.

Turn the heat up to high and let steam build for about 5 to 7 minutes, then turn the flame to medium/high and let the rice and loobiya steam for approximately 45 minutes.

When done, put a few inches of cold water in the sink and sit the pot in the cold water for about a minute, this will help the rice to release.

Invert the pot on a serving platter.

Serve with yogurt combined with cucumber and mint.