Pour the rice into a large saucepan, plus water, the rice must be covered very well with water, preferably so that the water is 1 cm above the rice. Add a little salt and place on the stove, simmer on low heat for 15-20 minutes.
During this time you can peel the beans.
Melt the butter.
Then do a rice test when the rice kernel is still hard, but soft on the outside, only then do you take the pot off the stove, pour off the water and quench the rice with cold water.
Now mix the rice with the beans, add the dill tips and a little pepper.
Fill the empty pot with half a cup of water, then add the rice-bean mixture. Now poke several holes in the rice with a stick (wooden spoon handle) down to the bottom. Pour some of the melted butter into each hole. Put the lid on the pot, tie a towel around the lid, then let it steep for 30-40 minutes over a low heat.
The last 5 minutes you can set the heat a little higher, so the butter creates a crust at the bottom that is considered a delicacy in Persia.
You can also serve salmon with salad or sliced meat.
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