Soak the rice in salted water for 30 minutes to 1 hour.

Soak the black-eyed peas for 30 minutes

cook them until tender.

Finely chop the onion and sauté it with salt, pepper, and turmeric.

Add the beef and sauté well.

Add the tomato paste and sauté briefly.

Add water and cook the meat in a pressure cooker for about 30 minutes until tender and the stew is well developed.

Parboil the rice, then drain it.

Grease the bottom of a pot with oil, add turmeric, and place bread at the bottom for tahdig.

Layer the rice, dill, and the meat mixture in the pot.

Cook over medium heat for 30–40 minutes until the rice is fully steamed.