Directions

1. Prepare the Rice & Beans:

   Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Bring a large pot of water to a boil, drain the soaked rice, and cook in boiling water for 5-6 minutes until slightly soft but still firm. Drain and set aside. In the same boiling water, blanch the fava beans for 2-3 minutes until slightly tender. Drain and remove the outer skin if they have a thick shell.

2. Prepare the Tahdig (Optional but Traditional):

   Heat 2 tbsp oil in a nonstick pot. If using potato slices, arrange them in a single layer at the bottom for a crispy golden crust.

3. Layer and Steam the Rice:

   Add a layer of rice over the tahdig, followed by a layer of fava beans and chopped dill. Repeat the layers until all the rice and beans are used. Sprinkle black pepper and turmeric over the layers. Pour brewed saffron over the top for extra fragrance and color. Cover the lid with a clean kitchen towel (to trap steam) and cook on low heat for 40 minutes, allowing the rice to fully steam and flavors to meld.

4. Serve:

   Fluff the rice gently and transfer to a serving platter. If using tahdig, carefully flip the crispy rice crust onto a separate plate. Serve with lamb shank, chicken, or yogurt for a complete Persian meal.