VEGAN PERSIAN LUBIA POLO

Rinse and soak rice: Rinse rice until water is clear. Add rice to a large bowl and add enough water to cover the rice by 2 inches. Mix in 3 tablespoon of salt. Cover and soak rice for at least 20 minutes (the longer the better).
Fry the green beans: In a medium pot, heat ¼ cup of olive oil on medium-high heat. Add green beans and fry them for 15 minutes.
Par-boil rice: Bring a pot of water to boil. Then drain rice, add to boiling water, and parboil for 3 minutes. You want the rice to be al dente (but not fully cooked). Drain rice and set aside.
Cook the mushrooms and aromatics: In a pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook for 1 minute. Add mushroom and garlic and cook until mushrooms become golden brown and their liquid has evaporated, around 15 minutes. Add turmeric and cook 1 minute.
Make the vegetable filling (i.e. the khoresh, or stew): Add mushroom mixture to the pot. Add tomato and tomato sauce, saffron, cinnamon, 1 tablespoon salt and black pepper. Cook 45 minutes on low-medium heat. Adjust seasoning, to taste.
Assemble the Lubia Polo: In a separate medium pot, heat the vegan butter butter and water over medium heat. Add sliced potatoes to cover bottom of pot in a single layer. Add thin alternating layers of par-boiled of rice with the khoresh. Cover pot with a double layer of paper towels. Then place a lid over the paper towels. Cook on medium-low for 30 minutes. Enjoy