Clean and wash the rice in warm water multiple times until the water runs clear.

In a saucepan, brown the onion, garlic, and meat in olive oil.

Add tomatoes, green beans, cinnamon, salt, pepper, and half of the dried lime powder to the saucepan.

Simmer the mixture over low heat for 40 minutes, covered.

Bring water and salt to a boil in a large pot.

Pour the washed and drained rice into the boiling water and cook for 6-10 minutes until al dente.

Drain the rice in a colander and rinse with lukewarm water.

Heat olive oil in the same pot.

In a bowl, combine yogurt, some of the cooked rice, and a drop of saffron water.

Spread this mixture over the bottom of the pot to create the tah-dig.

Layer the remaining rice and the green bean and meat mixture in the pot in the shape of a pyramid.

Sprinkle the remaining dried lime powder over the pyramid.

Cover and cook over medium heat for 10 minutes.

Pour the remaining oil, saffron water, and some of the meat juices over the rice.

Place a clean dish towel or paper towels over the pot and cover firmly with the lid.

Cook over low heat for 50 minutes.

Remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering.

Open the pot and set aside some saffron-flavored rice for garnishing.

Gently place the rice on a serving platter without disturbing the crust, mounding it in the shape of a cone.

Decorate with saffron-flavored rice.

Detach the crust from the bottom of the pot and serve on the side.