Grandma’s Tahchin

Marinate the steak-cut beef with grated onion, lime juice, dried lime, nutmeg, cumin, cinnamon, turmeric, sumac, salt, and oil for several hours.

Cook the marinated beef until tender, either pan-seared or braised.

Parboil the rice, then mix a portion with saffron water and rosewater for color and fragrance.

Layer oil and a thin layer of rice in the bottom of a pot, arrange the beef pieces, then layer the remaining rice (plain and saffron) on top. Cover and steam until a golden crust forms on the bottom; invert to serve.