Baghali polo ba mahiche

Method

Slice onions and fry half in butter until golden, then brown the meat with turmeric, tomato paste, and remaining onions; add pierced dried limes and 600ml water, cover and simmer for 45 minutes until tender. Parboil rice in salted water for 8 minutes, drain, then layer in a heavy pot with butter, cooked meat stew, fresh dill, and broad beans; finish with remaining butter and cover with kitchen paper and a lid. Steam on medium heat for 25-30 minutes until rice is fluffy and a golden tahdig crust forms on the bottom. Fluff rice gently with a fork, remove dried limes, and serve the fragrant rice alongside the rich meat stew.