Parboil the long grain rice in a pot of water for about 12 minutes, until it is tender but slightly chewy.

Drain the rice and rinse it with cold water to stop the cooking process. Set aside.

Steam or microwave the frozen lima beans according to the package directions until tender.

In a large bowl, combine the steamed lima beans, salt, and dried dill weed with the parboiled rice, reserving 1 cup of the rice.

Melt the butter in the same pot used to cook the rice.

Pour the reserved 1 cup of rice into the pot and spread it evenly over the bottom to create a crispy crust (tahdig).

Spoon the rice and lima bean mixture over the reserved rice in the pot.

Sprinkle 2 tablespoons of water over the rice mixture.

Cover the pot with 2 to 3 paper towels, then place the lid tightly on top, ensuring the paper towels don't touch the heat source.

Cook over medium heat for 10 to 15 minutes.

Reduce the heat to low and continue cooking for 35 to 40 minutes, allowing the rice to steam and the tahdig to crisp.