Sauté onion and lima beans in a saucepan over medium heat for about 5 minutes. Season with salt and pepper.

Combine saffron water and yogurt in a small bowl. Add 1/2 cup of cooked basmati rice to the mixture and stir well.

Add water to thinly cover the bottom of a large pot. Add 3 tablespoons of canola oil and swirl to mix.

Layer the bottom of the pot with the rice and yogurt mixture.

Add a handful of chopped dill to the pot, then cover with a small layer of rice.

Sprinkle 1 teaspoon of advieh spice over the rice.

Add a generous layer of lima beans.

Add a generous layer of chopped dill.

Gently mix the rice, fava beans (lima beans), and dill.

Continue layering rice, lima beans, and dill until all ingredients are used, finishing with a layer of rice. Sprinkle 1 teaspoon of advieh on top.

Use the end of a spatula to make holes around the perimeter of the pot, being careful not to pierce the yogurt-rice layer.

Cover the pot and cook on high heat for 10 minutes.

Place a towel on top of the pot and cover tightly. Cook on medium-low heat for 1 hour.

Halfway through the cooking process (after 30 minutes), drizzle 2 tablespoons of melted butter or oil over the rice. Add a pinch of saffron to the butter or oil if desired.