Rice, beans and stewing meat

The extraordinary local dish is complete when it served with Shirazi Salad and sour orange juice. Give it a try. You will love it!
Ingredients
Black-eyed beans or green peas, 1 glass
Fresh dill, 500 g, dried dill can also be replaced
Rice, 4 cups
Tomato paste, 5 tablespoons
Brewed saffron, 2 tablespoons
Stewing meat, 600 g
Onion, medium, 2 nos
Salt and pepper, as per taste
Oil, a little
Fresh garlic stems or garlic cloves, a bunch
Fragrant spices, 1 tbsp
Directions
Soak the beans in water for 1 or 2 days. Make sure to change its water every now and then. Put them inside a pot and pour in some water. Cook over a low flame till water is absorbed into the beans; as it was said earlier you can substitute the green peas.
Clean the rice and soak in salted water for 2 hours. Clean the dill leaves and wash properly. Drain the water and chop them finely. Apply calf meat without fat for stewing. Cut into organized cubes and wash nicely.
Peel the onion and sauté in oil in a frying pan, add in stewing meat and sauté as well. Keep on till the color of meat changes into pale brown. Sprinkle in fragrant spices, and add in brewed saffron as well as tomato paste. Pour in enough water to cook. Stewing meat is cooked rather quick.
Once the meat is done, add in cooked black-eyed beans or green peas. Adjust the seasoning, salt and pepper. You can apply lemon juice if desired. Let the stew boil and once the water is almost gone, switch off the stove. If you apply more tomato paste you will give it a more eye-catching color which is in harmony with saffron and dill.
Put a pot on a burner, pour in water and transfer soaked rice. When it starts boiling, strain it. You can either add in chopped dill and garlic to the boiling rice or apply them after straining rice and once you want to put the rice back into the pot. Use then in layers between layers of rice. Put the lid on and let the rice cook through.
In a saucepan, melt butter or animal oil over the flame. Add in a pinch of saffron. Immediately remove from the heat. Transfer rice into a platter and arrange a row of rice and a row of the meat and beans stew. Pour the melted butter and saffron on top. The dish is usually served with pickles, fresh sour orange and Shirazi Salad, made of chopped onions, tomatoes, and cucumbers and seasoned with salt, mint and fresh lemon juice. Bon Appetit everybody!