Rinse rice until water runs clear. Drain and set aside.

In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. Transfer to a small bowl. Wipe out the pot.

In the same pot, melt the coconut oil over medium-low heat.

Add the scallion whites, garlic, ginger, turmeric, and black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.

Add the rice, coconut milk, saffron (if using), and salt.

Fill the empty can of coconut milk with water and add it to the pot. Stir well and bring to a boil over medium-high heat.

Once boiling, cover, reduce heat to low, and simmer for 10 minutes.

Remove tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces.

When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season with salt and pepper.

Cover, and cook until the rice is tender, about 5 more minutes.

Remove from heat and let sit, covered, for 5 minutes.

Zest the lime and cut it into wedges.

Add zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.

Add cilantro and gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper.

Divide among bowls.

Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.