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 1-2 tablespoons salt) lukewarm water for 3 hours.

Meanwhile, place the beans in a small pot and pour 3 cups water over them. Add a bit salt, cover the pot and bring to a boil. Reduce heat to medium and cook until beans are just tender (do not overcook). Drain and set aside.

In another pot, heat 5 tablespoons oil over medium heat. Add the onion and sauté until golden. Increase heat to medium-high. Add the chicken and cook until no longer pink, stirring occasionally.

Add the turmeric powder and stir gently. Add 1/2 cup hot water and bring to a boil. Reduce heat to medium and cook covered for 10 minutes.

Add 1/2 teaspoon cinnamon, 1/8 teaspoon saffron, nutmeg, salt and pepper. Cover the pot and cook until chicken is cooked through, about 20-25 minutes (add a little hot water during cooking, if necessary), stirring occasionally. Adjust seasonings and set aside.

To prepare the rice, pour water in a large pot (until it is 3/4-full). Add 1-tablespoon salt and bring to a boil over high heat.

Drain the soaked rice and add to the boiling water. Cook uncovered until rice is a little tender (not quite tender) about 8-10 minutes, stirring once or twice. Remove from the stove; drain the rice in a colander.

Pour 4 tablespoons oil in a 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 over the bread. Then add 1/3 of the cooked beans on top and, sprinkle with 1/3 of the dried dill.

Add 1/3 of the chicken. Sprinkle with a bit of saffron and cinnamon.

Repeat 2 more times until you have used up all the rice, beans, chicken and dill.

Try to make a nice mound in the middle. Place the garlic halves into the rice. Using handle of a wooden spoon, make deep holes in rice.

Pour 1 cup water and 7 tablespoons oil over the rice. Do not forget to sprinkle with a bit of ground cinnamon and saffron 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 medium-low and cook for approximately 45-50 minutes. Do not overcook, you do not want the rice to become too mushy.

When rice is ready, remove the pot from the heat. Transfer the rice to a serving dish.

For Tah-deeg (crispy bread); carefully remove the crusty bottom with a spatula in one whole piece.