Soak the saffron threads in the rosewater and set aside for the saffron to release its color.

To cook the shrimps, put them in a medium saucepan and cover them with water. Boil and remove the foam that forms at the surface.

Add in the remaining ingredients for the shrimp cooking.Season with salt. Boil for 3 minutes.

Drain the shrimps, set aside and save the broth to use later.

To prepare the stuffing, start by boiling the green beans until soft. Drain, set aside and save the broth to use later.

Roast the onions in the same saucepan that you cooked the shrimp in. Add water when the onions stick to the pan. Continue to stir until the onions becomes tender and brown.

Add the remaining ingredients for the stuffing vegetable oil, crushed garlic, baharat, green pepper, dried black lemon powder,and tomato along with the boiled green beans and the cooked shrimps. Stir well and cook for 10 minutes.

Drizzle with some of the rosewater in which the saffron was soaked. Cover and simmer for another 5 minutes then remove from the pan and set aside.

To cook the rice, use the same saucepan from before, add in vegetable oil and rice. Stir, until the rice grains are coated with oil.

Add the reserved broth from the shrimps and green beans along with some water. The total amount of liquid to be added should be 6 cups. Boil for 3 minutes.

Add the cinnamon, black pepper, and clove. Simmer covered for at least 15 minutes.

Finally, take out some rice from the middle of the saucepan leaving rice at the bottom and the sides of the saucepan. Put the stuffing with the shrimps in the hole created in the middle and cover with the rice you took out. Sprinkle the remaining saffron rosewater. Cover and leave on very low heat for a minimum of 30 minutes.

When done, remove the rice you covered the shrimp with and take out the shrimps carefully and set aside, then move the rice to a serving platter and place the shrimps on top.