Rinse the basmati rice several times under cold water until the water runs clear. Soak it in salted water for at least 30 minutes to allow the grains to elongate during cooking.

If using fresh beans, shell and blanch them in boiling water for 3–4 minutes, then remove the outer skins. For frozen beans, thaw and rinse. Set aside while preparing the rice.

Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for about 6–7 minutes until the grains are tender on the outside but firm inside. Drain immediately and rinse briefly with lukewarm water to stop cooking.

In a large bowl, gently toss the parboiled rice with chopped dill and fava beans. Mix lightly with a spatula to distribute evenly without breaking the grains.

Place a heavy-bottomed pot over medium heat. Add butter and oil, followed by a pinch of turmeric. Lay the potato slices in a single layer at the bottom to create a golden crust.

Spoon a layer of the dill and fava bean rice mixture over the potatoes, then repeat until all the rice is used. Shape the top into a gentle mound to promote even steaming.

Use the handle of a wooden spoon to make small holes down through the rice to the bottom. Pour the saffron water over the top for colour and aroma. Cover the pot with a clean tea towel wrapped under the lid to absorb excess moisture.

Cook over medium heat for 10 minutes, then reduce to low and steam for 30–35 minutes. Avoid lifting the lid during this time to ensure a perfect fluffy texture and crisp tahdig.

Once cooked, remove from heat and rest for 5 minutes. Gently fluff the rice with a fork to release steam and separate the grains without crushing the beans.

Carefully invert the pot to reveal the golden tahdig or lift it out separately. Serve the rice warm, topped with a drizzle of saffron rice for presentation. It pairs beautifully with braised lamb shanks or roasted chicken.