Soak lentils in water.

Boil lentils in salted water until tender; drain.

Sauté sliced onion and minced garlic in oil.

Add raisins, dates, and spices (except saffron) to the onion mixture and mix well.

Rinse basmati rice until water runs clear.

Cook rice in a rice cooker or pot with water, salt, and oil.

In the same pot or rice cooker, add oil to cover the bottom surface.

Add potato slices to the bottom of the pot.

Layer rice, lentil-raisin mixture, and repeat, ending with rice.

Cover and cook on medium heat or use the 'cook' setting on a rice cooker for 10 minutes.

Drizzle melted butter and saffron water over the rice.

Cover the pot with a tea towel and the lid.

Cook on low heat for 30 minutes until potatoes are crispy.

Serve.