Lamb + White Bean Braise with Dill Rice

I adapted this dish from one by Shifteh Matini. Some Kashanis serve the broth separately as a soup with added croutons. Others mash the beans and lamb and serve it as a porridge with rice, while some serve the braise and rice separately. This recipe takes a lot of time, so I recommend cooking the lamb the day before. In the photo opposite, I used white broad beans but I find that white kidney beans/cannellini old their form better during the long cooking time.