Wash and soak Basmati rice for at least 1 hour in salted water.

Peel broad beans to remove their skin.

Bring water to a boil in a large pot.

Add rice and beans to the boiling water and cook until semi-soft, about 2 minutes.

Drain the rice and beans.

Heat oil in a clean pot and spread flat bread over the base.

Layer rice, beans, and chopped dill in the pot. Pour 1/4 cup of cold water over the mixture.

Cover the lid with a tea towel and cook for 30 minutes on medium heat until rice is steamed.

Blend zafran and mix with hot water and cooked rice.

Melt butter and pour over the rice. Serve rice and decorate with the zafraned rice.

Brown finely chopped onion with oil in a deep frypan.

Add chopped chicken, chopped garlic, salt, turmeric, and black pepper. Stir for a minute.

Cover and cook on medium for 5-6 minutes until chicken is juicy and semitender.

Remove lid and stir chicken for a few mins until it's golden.

Sprinkle dried zafran over the chicken.

Add hot water and lemon juice to pan and cover.

Cook for 20-30 minutes on low heat until the water is almost evaporated.

Serve chicken as a side to rice or combine with the rice in layers.