Shivid Polo, Dill and Rice with Green Peas

Ingredients:
Serving 3
2 cups rice
2 cups Green peas
300 g fresh dill leaves, or 2/3 cup dried dill
4 Fresh thin cloves of garlic
1 teaspoon turmeric powder
Salt and pepper as per taste
Oil
1 tablespoon brewed saffron, for Tahdig, if desired
Directions:
Clean and wash the rice and soak in cold, salted water 2 straight hours.
Clean and wash the dill and garlic as well and chop up finely.
Select a pot filled with 1 liter of water and bring to a boil. Add in 1 teaspoon salt, and Greenpeas while boiling. Allow 5 minutes and then drain the hot water and pour over cold water to avoid Greenpeas skin from wrinkling.
In another pot, pour 2 liters of water and equally bring to a boil. Then sprinkle in turmeric and salt. Drain the rice's water and add rice into the boiling water in the pot. Wait till half-cooked. If you apply grated garlic, add it now. Once half-cooked, strain the rice and pour lukewarm water over it and drain.
Take a proper-sized pot and grease the bottom with 3 spoons of oil. If you'd like to have Tahdig, you should slices of potato or pieces of thin breads like Lavash at the bottom Don't forget to add the brewed saffron and a little salt as well. ( for breads you do not need salt).
Place a layer of strained rice over Tahdig, topped with chopped dill leaves or dried dill powder as well as chopped garlic along with cooked Greenpeas. Keep on till your ingredients are all over.
Set the pot over the high heat and give it 5 minutes to steam. Then mix 1/2 cup of hot water and 2 spoons of oil or butter and pour all around the pot. Wrap the lid of the pot with a clean piece of cloth and close it firmly. Lower the heat to a great extent and allow to cook 1 hour or if needed add 15 more minutes till ready. Mix the ingredients while serving. Serve with Shirazi Salad and protein-rich stews. Bon appetit!