In a small bowl, mix the hawaij spice blend with salt, pepper, and 2 tablespoons of oil, then rub this marinade thoroughly over the beef chunks.

Heat the remaining oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the beef chunks on all sides until browned, about 5-7 minutes.

Add the chopped onion, minced garlic, and dried limes to the pot, sautéing for another 3 minutes until the onions soften and become fragrant.

Pour in the water or beef stock, bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until the beef is fork-tender.

Preheat your oven to 400°F (200°C); remove the beef from the pot and place it on a baking sheet, roasting it in the oven for 15 minutes to develop a crisp exterior.

While the beef crisps, measure the remaining broth in the pot (you need about 4.5 cups, add water if necessary), bring it to a boil, add the drained rice, cover, and cook on low heat for 15-20 minutes until the liquid is absorbed.

Fluff the rice with a fork, drizzle the saffron water over the top for color, and arrange the roasted beef chunks on top of the rice.

For the smoky finish, create a small foil cup filled with 1 teaspoon of oil, place it in the center of the pot, carefully drop a red-hot piece of charcoal into the oil, and immediately seal the pot with a lid.

Let the pot stand covered for 10 minutes to infuse the rice and meat with the signature smoky aroma before discarding the charcoal and serving hot.