This dish is extremely popular in the famous Shiraz city of Iran. This delicious herbed rice is perfect when paired with saffron chicken or lamb stew.

1 kilogram rice
2 cups dried black-eyed peas
750 grams fresh dill
2 tablespoons steamed saffron
3 tablespoons vegetable oil
1 tablespoon cinnamon powder
100 grams unsalted butter

1. Soak the dried beans in cold water overnight in room temperature. Make sure to change the water at least 3 times so that the beans would cook properly and more quickly. Do the same thing for rice in a separate container.
2. Put the soaked beans in a pan and cover with water to twice their volume (if you have 3 cups of soaked beans, add 6 cups of cold water). Set on medium heat for about 2 hours until cooked completely. Drain and set aside to cool.
3. Meanwhile, wash the dill leaves well. Set aside to get rid of excess water, and then chop finely. You can use a food processor for this step.
4. Drain rice. Bring a big pot of water to a boil and add rice with a dash of salt. Cook for 4 to 5 minutes or until rice is half cooked. Drain. Put the vegetable oil at the bottom of the pot and set on low heat. Working in several installments, fill the pot with rice, finely chopped dill and drained beans. Sprinkle with cinnamon in between levels. Cover the pot with cloth and put on the lid to make sure no steam escapes.
5. To check of your rice is done: slightly wet your finger in cold water. Quickly touch the side of the hot pot. It you hear a sizzling sound that means your rice is ready. Be careful not to burn yourself!
6. Once you make sure your rice is completely cooked, take a cup of rice and mix it with steamed saffron. Transfer rice to a round serving plate and make a dome shape out of the rice (like the picture) and top with the saffron rice.
7. Melt the butter in microwave and evenly drizzle over the plated rice. You can use more butter if you wish. Enjoy!


/J