Wash the green beans, cut off both ends, cut into 1 cm long pieces and sauté in a saucepan with hot oil for at least 15 minutes. At the same time, dice the onions and sauté them in a saucepan with oil.
When the onion pieces are fried golden, add the lamb goulash and 1 tablespoon turmeric. Season the contents of both pots with enough salt and pepper.
When the goulash is well seared, add the green beans, the chopped tomatoes, the tomato paste, 1 tablespoon of Advieh, the lemon juice and 3 cups of water. Mix well, put the lid on and simmer on the lowest heat for at least 90 - 120 minutes.
Wash the rice clear and soak in cold water for about 20 minutes. Then put the rice in boiling salted water and cook until the rice is no longer grainy but still very firm to the bite. Remove the rice from the pot and let it drain.
Put some oil in the pot and put on a low flame. The rice and the French bean stew are now layered. Simply put a ladle of rice in the pot and distribute it, drizzle some saffron water over it, pour a ladle of stew over the rice and season again with advieh Just repeat the process until everything is used up (rice - saffron - stew - advieh - Rice - saffron - stew - advieh ).
Briefly turn the stove to the highest setting and wait for it to simmer and quickly turn it back to the lowest heat. Put the lid on and the food is ready to serve in about 30 minutes.
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