Heat the butter in a large pot, cover bottom of it with potato slices. Then add rice mixture. and cover the pot for 20 to 30 min on medium heat.
Serve it with chicken or meat with tomato-onion souse. Use combination of sour yogurt and water and dried mint powder, salt, black pepper for dinking. You can use saffron powder and boiling water for decorating of rice (polo).

For cooking the rice, boil 2 lit water in large pot. After this, add drained rice if you like you can add pinch of salt and 1 tbs. vegetable oil to avoiding adhesiveness of the rice together. Wait 10 to 12 min or until the rice beans not deformed. Drain it in strainer and add spices broad beans finely chopped dill or dry dill and mixed them.

Wash the rice in several changes of cold water until the water runs clear, and then soak in warm water with a tsp. of salt for 30 min. Meanwhile, cook the broad beans in boiling water for just 10 min or until completely cooked but nut crushed. Drain the beans and set aside.

4 cup basmati rice
1 cup podded and skinned broad beans
50.0g butter
½ tsp ground spice (Cinnamon 40%, cumin 40%, black pepper powder 20%) if you didn't like this you can ignore this
1 cup dill, fronds removed and finely chopped
1 big potato

Hi
I’m from Iran this food is traditional foods of Iran that is very tasty but this recipe is different from our recipe. I share my native recipe for others. Please test it. I’m sure you love it. You can serve it with chicken or sheep meat that cooked as stew or kebob.

Not as tasty as I was expecting, a little dry and bland and I have to admit that we got rather bored eating it.