Wash and soak the rice in water, add 2-3
tablespoons of salt and set aside for a couple of hours.
In a large non-stick pot bring 6 cups of
water to a rapid boil. Drain the rice and pour into boiling water and boil
uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm
in the centre and soft on the outside.
Add the broad beans and dill into the pot.
Bring the water back to boil and then after 5 minutes drain in a colander and
rinse with cold water
Rinse any residual starch off the potatoes, then
pat dry with a towel and set aside.
Coat one side of the potatoes with bloomed
saffron for more colour and then gently press them on the sesame seeds so they
would stick to it.
Heat some oil in the pot then cover the
bottom of the pot with potato pieces, in a single flat layer and season with a
little salt.
Place all the rice mixture on top of the
potatoes and building it into a pyramid shape.
Sprinkle the top with cinnamon and bloomed
saffron.
In order to release the steam make 4-5 holes
in the rice with the bottom of a spoon
Cover and cook for 5-7 minutes on
medium-high heat until rice is steaming, pour ¼ cup of water over the rice.
Lower heat and steam the rice for another 45 minutes
Serve the fully steamed rice on a platter
gently removing the Tahdig to serve along with rice.
