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. After approximately 3-4 minutes, add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice. Remove from the stove; drain the rice and beans in a colander.
Pour 6 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.
Pour 2/3 cup water over the rice. Pour 7 tablespoons oil over the rice. Sprinkle the ground cinnamon on top.
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 35-45 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 and saffron mixture. Baghali polo is ready to serve!
Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.