A fragrant and flavorful Iranian dish made with basmati rice, dill, broad beans, and saffron. Perfect for a dinner party, this dish is known for its aromatic presence and vibrant taste.
1. Wash and rinse the rice with cold water until the water runs clear. Soak the rice in 6 cups of cold water mixed with 6 tablespoons of salt, and set aside for a couple of hours.
2. Thaw the frozen broad beans in water, and remove skin from each broad bean.
3. In a large non-stick pot, add 8 cups of water and 2 tablespoons of oil, and bring to a boil. Add the drained rice to the boiling water, and cook for 7 minutes until it is parboiled. Drain and rinse the parboiled rice in cold water.
4. In the same pot, melt 2 tablespoons of butter and 2 tablespoons of oil; then arrange the potato slices in a single circular layer.
5. Add rice, broad beans and chopped dill and gently mix together. Make three holes in the rice with a spoon.
6. In a small cup, mix half cup of hot water with 3 tablespoons of butter and a pinch of saffron; pour over the rice. Once the rice starts to steam, wrap the pot lid with a towel and then reduce the heat to low.
7. Cook for 45–50 minutes.
