Heat the plant cream in a pan. Sauté the finely diced onion and garlic. Add minced meat and fry very finely. Season generously with tomato paste, paprika, salt and pepper. Grind the saffron in a mortar (of course unnecessary with powder), dissolve in a little hot water and add to the minced meat. Then add the beans. If necessary, only add a little water, the mass must not be liquid. Let the whole thing simmer on the lowest flame for at least 20 minutes.
During this time, prepare the rice:
Wash rice and soak in water for at least 30 minutes and max. 2 hours. Then wash until the water stops bubbling and stays clear. Bring plenty of salted water to the boil in a large saucepan. Add rice and cook for only 5 - 6 minutes, it must still have a firm core. Then pour the rice into a sieve.
Bringing rice and meat together:
Now pour rice and minced meat mixture in alternating layers in a large saucepan. I. E. a layer of rice, a layer of meat, etc. End with a layer of minced meat and pile up in a cone shape. Place the saucepan on the oven and make a few holes in the rice with the handle of a spoon. Possibly add 1 - 2 tablespoons of water.
As soon as steam rises, wrap the lid of the pot with a clean kitchen towel and close it tightly. Steam on the smallest flame for at least 40 minutes. Let the oil get hot 10 minutes before the end of the cooking time and carefully spread it over the rice with a ladle. Put the lid back on and finish cooking.
Sounds complicated, but it isn`t at all. This goes well with Persian cucumber yogurt and tomato and cucumber salad.
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