Baghali polo

Step 1: Blanch 14 oz broad beans in boiling water for 2 minutes, drain and cool under the cold tap. Pinch each one so the bright green bean pops out of its pale skin.

Step 2: Warm 1 tablespoon of 1 tbsp sunflower oil in a frying pan over a medium heat, add 2 cloves garlic and ¼ tsp ground turmeric and stir for 30 seconds until fragrant, then add the beans and toss for 1 minute. Keep aside.

Step 3: Boil 2.5 litres of water with 3 tbsp salt. Drain the 16 oz basmati rice, add it and boil for 5–6 minutes, until it bends but has a firm centre.

Step 4: Add the beans and 2 ⅞ oz fresh dill for the last 30 seconds, then drain everything together and rinse briefly with lukewarm water. A common mistake is adding the dill too early or cooking it in the pot base: it turns khaki and loses its smell.

Step 5: Heat the rest of 3 tbsp sunflower oil in a heavy non-stick pot over a medium heat. Spoon in the rice mixture in a loose dome, poke 5 holes, drizzle with half of ⅔ oz butter and 3 tablespoons of water.

Step 6: Cover with a towel-wrapped lid and cook on medium-high for 8 minutes until you hear sizzling, then turn to the lowest heat and steam for 35 minutes, until the grains are tender and fluffy.

Step 7: Mix a cupful of the rice with ¼ tsp saffron threads and the rest of ⅔ oz butter. Spoon onto a platter, scatter the golden rice on top and serve the crust alongside.