Pre-wash and soak the rice for 90 minutes in water, it should have two to three fingers of water above it. Then drain well.
Fry the crushed garlic in a little oil. Add the rice, beans and add 3 cups of water and allow to boil - for about 8 minutes.
While the rice is cooking, crush the cardamom and dilute with 1/2 cup of water. When rice is ready, strain it through a colander and rinse with cool water. Stir it then chop the dill.
Mix in 1/2 cup oil with half of the saffron water and 1 1/2 cups cooked rice. Spread this mixture on the bottom of a deeper greased tray. Distribute the rest on top of the rice and form a kind of crater.
In the crater, put a wooden spoon handle almost to the bottom.
The top is covered gently with a towel and put the lid on. Cook on the stove on medium for 10 minutes. Meanwhile, mix the remaining saffron water with the remaining 1/4 cup of vegetable oil.
After 10 minutes have passed, remove the cover, napkin and spoon gently and add the saffron water.
Again towel and place the lid and let the mixture to brew for 40-50 minutes on a slow heat.
When the rice is ready, remove from the heat and leave it for 5 minutes. Turn the Polo into a large plate and serve.
This traditional Iranian dish can be prepared in a combination of different tastes.