Crush saffron in a mortar and pestle, steep in hot water.

Chop one onion roughly, blend in a food processor until slushy.

Mix blended onion with ground beef in a large pot.

Season beef with salt, pepper, turmeric, advieh, and cinnamon.

Cook beef on medium heat, stirring until browned and liquid evaporates.

Add tomato paste to the beef, mix, and cook for 3 minutes.

Dice the second onion finely.

Heat oil in a separate pan with a lid, saute diced onion and green beans for 10 minutes.

Add the green bean mixture to the beef mixture.

Boil water in a large pot, salt generously.

Add rice and cook until al dente, then rinse with cold water.

Add oil and a spoonful of water to the original pot.

Spoon a thin layer of rice over the bottom of the pot.

Continue layering rice, adding the beef and green bean mixture halfway through.

Drizzle with saffron liquid and melted butter.

Poke holes in the rice mixture with a wooden spoon handle.

Wrap the pot lid in a dishtowel and place snugly on top.

Cook covered on very low heat for 25-30 minutes.

Invert the pot onto a serving dish.