Dissolve ground saffron in 2 tablespoons of boiling water and set aside (click for How to Use Saffron).

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

Drain the soaked rice and set aside.

Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), add 1-tablespoon salt and bring to a boil over high heat.

Add the frozen beans and cook for 2 minutes. Then add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5-6 minutes, stirring once or twice.

Remove from the heat and drain in a colander.

Pour 4 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Add 1/3 of the rice and bean mixture over the bread.

Sprinkle with 1/3 of the dried dill.

Then repeat 2 more times until you have used up all the rice-bean mixture and dill. Try to make a nice mound in the middle. Place the garlic slices into rice. Using handle of a wooden spoon, make deep holes in rice.

Combine 2/3 cup water with 7 tablespoons oil and pour over the rice.

Put the lid on and cook over medium heat until it begins to steam. Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Reduce the heat to low and cook for approximately 45-50 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice and beans (using for garnish) and set aside

Melt the butter and pour all over the rice. Remove pot from the heat.

Wet a towel with cold water and place the pot on the wet towel for a few moments.

Transfer Baghali Polo to a serving dish and garnish with rice-saffron mixture. Baghali polo is ready to serve!

Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Serve with Persian Lamb Shanks or Cooked Chicken.