Soak the rice for 30 minutes to 1 hour in advance. For each cup of rice, add 1 teaspoon of salt to the soaking water.

Soak the mung beans for 30 minutes, then cook them until tender but still holding their shape (do not overcook).

Chop the onion and sauté it with salt, pepper, turmeric in oil until golden.

Add the cooked mung beans and sauté briefly.

Add the dill and sauté for up to 10 minutes.

Parboil the rice until the grains are tender but not broken, then drain it.

Add oil and turmeric to a pot. Once heated, place bread at the bottom of the pot for the tahdig (crispy crust).

Layer the rice with the mung bean mixture and a little dill.

Cover and let the rice steam over low heat for 30–40 minutes until fully cooked.