If you are using fresh dill wash it and spread it out on a clean kitchen towel to dry.
Combine the saffron with a few tbsp freshly boiled water and let it sit in a warm place.
Wash the rice by transferring it to a bowl, adding water, moving it around with your hand, rinsing the water, and repeating these steps 3 to 4 times.
Pre-cook the broad beans in boiling salted water for about 5 minutes. They should still have a bit of bite to them when you try them, so they don’t turn to mash in the rice later on. Shock them with cold water to interrupt the cooking process.
If you are using fresh dill chop it now.
Poke a few holes through the rice to the bottom of the pan using the back of a wooden spoon. This way the moisture can evaporate more easily. Cover the lid with a clean kitchen towel and firmly close the pan with it. Let the rice steam over low heat for at least 60 minutes.