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1
In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
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2
In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
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3
In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
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4
Layer the bottom of the pot with the rice and yogurt mixture.
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5
Add a handful of chopped dill to the pot then cover with a small layer of rice.
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6
Sprinkle 1 teaspoon of advieh over the rice.
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7
Add a generous layer of lima beans.
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8
Add a generous layer of chopped dill.
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9
Gently mix the rice, fava beans, and dill.
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10
Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
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11
With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
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12
Cover and on high for 10 minutes.
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13
Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
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14
Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.
