Baghali Polo

Rinse the basmati rice 3–5 times until the water runs clear, cover with part of the water and let soak for 2 hours, then drain.

Put the lamb in a pot with the onion, half of the vegetable oil, salt, black pepper, and 500 ml of water; bring to a boil, cover, and simmer over low heat for 60–75 minutes, until the meat is tender.

Boil the fava beans in salted water for 3–5 minutes until half-cooked, then drain.

In a large pot, bring the remaining water with salt to a boil, add the rice, and cook for 5–7 minutes: the grains should be soft on the outside but still firm in the center. Drain the rice and gently mix it with the fava beans and dill.

Grind the saffron, pour over 50 ml of hot water, and let steep for 5 minutes.

In a wide pot, heat the remaining vegetable oil, layer in the rice with the fava beans and dill, drizzling some of the saffron water over each layer; repeat the layers, finishing with rice. Use the handle of a spoon to make 5–6 holes and place butter in them.

Cover with a lid wrapped in a clean towel, cook over medium-high heat for 10 minutes, then reduce the heat to low and steam for another 45–50 minutes, until the rice is fully cooked and a tahdig forms on the bottom.

Remove the pot from the heat, let the rice rest for 10 minutes, then gently fluff the top layer and serve the baghali polo with the lamb and the crispy tahdig.