In a skillet, fry the onion in vegetable oil until tender then add in the meat cubes, black pepper and salt. Stir constantly and when the meat starts to brown, add in the green beans with 2 cups of warm water. Leave to cook over medium heat and add more hot water if needed.

When the meat is relatively cooked, add in the tomato paste and cook for 15 more minutes.

To cook the rice, pour 1 cup of water in a cooking pot and bring to a boil. Add in the rice, season with salt and cook until rice is soft. Remove from the pot, drain in a colander and wash with warm water.

Put 3 tablespoons of vegetable oil in the empty cooking pot then spread a layer of the rice in the bottom of the pot. Top with a layer of the stew, sprinkle with saffron and cover with another layer of rice. Repeat the layers, but make sure that the last layer is rice.

Cover the pot and cook for around 45 minutes over very low heat.

When done, flip the pot over a wide serving platter. The rice should be golden and the polow molded into the shape of the pot.