• Prepare the meat (how to cook the meat).
• Place rice in a reasonable size pot, wash the rice for a few times and drain.
• Add water and salt to the washed rice then bring to boil. Add another cup of water and bring to boil again.
• Boil until rice is tender (rice should still be hard in the middle).
• Add broad beans to the boiling pot of rice about 2 minutes before draining.
• Drain the rice into the colander, then gently mix in the chopped dill.
• In the same pot you cooked rice; add 1/4 cup of oil, same amount water and a few drops of liquid saffron.
• Place half of the mixed rice in the pot then arrange the cooked meat on top.
• Cover the meat with the rest of the rice.
• Make a few holes on the rice pile and sprinkle with cinnamon.
• Mix the meat liquid with the rest of the oil and cinnamon and pour over the rice.
• Cover the pot and heat until the rice starts to steam.
• Wrap the lid with a kitchen towel, cover the pot and cook the rice for 45 minutes on a medium low heat.
• Prepare the saffron topping, by mixing a cup of rice with liquid saffron. (How to prepare saffron topping).
• Arrange the rice in a serving dish, decorate with saffron topping and serve hot.
• You can serve this food with yoghurt and pickles of your choice.
• Enjoy (nooshe Jan).

Take the time to actually read recipes through before you begin.

Always taste the food at the end and adjust the salt and spices to your taste.

If you want to get a good tadig, (crunchy rice) cook rice for longer.

If you don’t have access to fresh dill, use the dry one.

You can always freeze this food for later use.

Remember to keep constant watch during cooking to avoid a fire.