Cut the green beans into your desired size and cook them until tender.

Finely chop the onion and sauté it with salt, pepper, turmeric, and pul biber.

Chop the red bell pepper, add it to the onions, and sauté well.

Add the cooked green beans and sauté briefly.

Add the tomato paste and sauté for 5 minutes, then add a little water and let the mixture cook together.

Soak the rice in salted water for 30 minutes to 1 hour, then parboil it.

Grease the bottom of a pot with oil, add turmeric, and place bread at the bottom for tahdig.

Layer the rice and the green bean mixture in the pot and gently combine.

Cover and cook over medium heat for about 40 minutes until the rice is fully steamed.