Preheat your oven to 450°F and grease a 9” x 13” or 12” x 12” glass baking dish with ⅓ cup of oil.

Rinse the basmati rice under cold water until the water runs clear, then soak it in room temperature water for 30 minutes to 1 hour.

To prepare saffron water, grind 1 teaspoon of saffron threads with a pinch of salt in a mortar and pestle until powdered. Pour ¼ cup of boiling water over the saffron and stir. Set aside.

In a large pot, bring water to a boil over medium-high heat. Rinse the soaked rice and drain it. Once boiling, add 6 tablespoons of salt to the water and then add the rice. Cook for about 7 minutes until parboiled.

Drain the rice in a strainer and rinse it with cold water to stop the cooking process.

For the filling, heat a skillet over medium-high heat and melt 1 tablespoon of butter. Add the scallions, peas, green beans, dill, 1 teaspoon of salt, and ¼ cup of water. Stir and cover the skillet, reducing the heat to medium. Steam the vegetables for about 5 minutes until the green beans are bright green and tender.

In a large mixing bowl, combine the yogurt, eggs, saffron water, lemon juice, and 2 teaspoons of salt. Whisk until well mixed.

Gently fold the par-cooked rice into the yogurt mixture until the rice is fully coated.

To assemble the tachin, spread half of the rice mixture evenly in the bottom of the greased baking dish. Use a slotted spoon to scoop the peas and green beans from the skillet, leaving excess liquid behind, and layer them over the rice.

Spread the remaining rice mixture over the greens, smoothing it into an even layer. Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 45 minutes, then reduce the temperature to 400°F and continue baking for another hour, or until the crust is a deep golden brown.

Once done, carefully remove the tachin from the oven and flip it onto a serving platter that matches the shape of your baking dish. Cut into square slices and serve hot. For convenience, you can pre-slice the tachin before serving.

If you want to prepare ahead, you can assemble the tachin a day in advance without baking. Cover it with plastic wrap and refrigerate overnight. Bring it to room temperature the next day, remove the plastic wrap, cover with aluminum foil, and bake as directed.