Heat the butter in a saucepan, then sizzle the spring onions, pine nuts, allspice and half the dill for a few mins until pine nuts are toasted. Drain rice, then add to the pan and stir to coat in the butter. Cover the rice with about 1cm of water, then cover the pan and bring to a hard boil. Stir once, then reduce heat to a minimum, cover again and leave for 5 mins. Turn off the heat and leave rice undisturbed for 10 mins. Finally, stir beans through the rice, pile onto a serving platter, scraping any golden crispy bits from the pan, and scatter with the remaining dill.