Makes 6 servings
Preparation time: 20 minutes
Cooking time: 3 hours

3 pounds leg or shank of lamb or 2 Cornish game hens
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and chopped
6 cups fresh dill weed, finely chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon advieh (Persian spice mix)
1 1/2 teaspoons ground saffron, dissolved in 2 tablespoons hot water
2 tablespoons fresh lime juice
2 pounds fresh or 1 pound frozen fava beans, shelled
3 cups long-grain basmati rice
1/2 teaspoon turmeric
2 tablespoons yogurt
3/4 cup clarified butter (ghee) or oil
2 teaspoons ground cinnamon

1. In a baking dish, combine the meat, onions, 2 cloves of the garlic, and 2 tablespoons of the fresh chopped dill weed. Add 1/2 cup water, 1 teaspoon salt, pepper, 1/2 teaspoon advieh, 2 tablespoons saffron water, and lime juice. Cover and bake for 2-3 hours in a 350°F oven, until the meat is tender.
2. Shell beans and remove outer layer of skin. If using frozen fava beans, soak in warm water for a few minutes, then peel.
3. Clean and wash 3 cups basmati rice 5 times in warm water.
4. Bring 10 cups of water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Add the fava beans and turmeric to the pot while water is boiling (turmeric helps to keep the green color).
5. Boil briskly for 6 to 10 minutes, stirring gently with a wooden spoon to loosen any stuck grains. Bite a few grains. If rice feels soft, it is ready to be drained. Remove from heat and drain in a large, fine-mesh colander; rinse in 2 or 3 cups lukewarm water.
6. To form a tender golden crust (tah dig), mix 2 spatulas full of rice, the yogurt and a few drops of saffron water in a bowl. Heat 1/2 cup of the butter in the non-stick pot and spread the rice-yogurt mixture over the bottom.
7. Taking a spatula full of rice and beans, begin to form a pyramid by alternating layers of rice with dill, the rest of the garlic, and cinnamon. Repeat these layers. Cover and cook over medium heat for 10 minutes. This shape helps a golden crust (tah dig) to form.
8. Mix the remaining butter, saffron water, and 1/2 cup warm water and pour over the rice pyramid.
9. Place a clean dish towel or paper towel over the pot; cover the pot tightly to prevent steam from escaping. Cook 50 minutes longer over low heat. Remove pot from heat; allow to cool on a damp surface without uncovering it.
10. Remove lid and take out 2 tablespoons of the saffron-flavored rice and set aside for garnish.
11. Gently taking 1 spatula of rice at a time, mound the rice in the shape of a pyramid. Arrange the meat around the rice and garnish with saffron-flavored rice.
12. Detach the crust from the bottom of the pot with a wooden spatula. Unmold onto a small platter. Serve this rice with yogurt or torshi (Persian pickles) and sometimes with khoresh-e qeymeh (potato stew). Nush-e Jan!

Variation: Braised Leg of Lamb (Run-e bareh). This is a substitute for step 1-a trimmed leg of lamb (about 6-7 pounds) baked in the oven. Rinse and pat dry. Using the point of a small knife, make 10 slits all over the leg of lamb and insert a peeled clove of garlic in each slit. Peel and thinly slice 2 onions and spread them in a deep baking dish. Place leg of lamb on the onions. Sprinkle 2 tablespoons salt, 1/2 teaspoon pepper, 2 tablespoons advieh, 2 tablespoons candied orange peel, and 1 teaspoon saffron dissolved in 1/4 cup hot water all over the lamb. Add 1/4 cup fresh lime juice in baking dish around the lamb. Cover the lamb with foil and roast it in a preheated 350°F oven for 3-3 1/2 hours, uncovering it for the last half hour of cooking. Check your lamb. A well-done lamb tends to be more tender. When it is done, place it on a board and slice and serve along with your rice.

Note: You may substitute lima beans for fava beans. If using baby lima beans, you do not have to remove the outer layer of skin.