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Fava Bean and Dill Rice

Fava Bean and Dill Rice

Try this new take on a popular Persian dish! With a delightful combination of tender fava beans and fluffy, dill-infused Tilda Pure Basmati rice, our Fava Bean and Dill Rice recipe brings the fragrance and the flavour.

  • 31 - 60 Minutes
  • Easy
  • Serves 6

This recipe uses:

Pure Basmati Rice

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Fava Bean and Dill Rice

Method

Ingredients

Ingredients

  • 3 cups of TILDA Pure Basmati Rice
  • 1-1/2 cup of fresh or canned shelled & peeled broad bean (fava)
  • 1 medium sized bunch of chopped fresh dill
  • 2 tbsp dry dill (optional)
  • 2 tbsp Sea salt
  • 3 tbsp butter
  • 2 tbsp oil
  • 6 cups of water
  • 1 tsp saffron finely grounded & bloomed in 2 tbsp water
  • 2 tbsp water

How to make Fava Bean and Dill Rice

  1. Wash the rice and set aside to soak in salted water for 30 minutes.

  2. Peel and shell the broad beans or if you are using canned, drain and set aside.

  3. In a large pot, bring 8 cups of water to a boil, then add 2 tbsp sea salt and 2 tbsp oil to it.

  4. Rinse the rice and add it to the boiling water along with the broad beans, let it simmer on medium-low heat uncovered for about 6-7 minutes or, until the rice has slightly softened but still al-dente.

  5. Drain the rice in a strainer, pour some cold water over it to stop the heat/steam, this will also stop the rice from sticking together.

  6. Add half the finely chopped fresh dill to the rice and gently mix with a metal utensil until it is completely combined and set aside.

  7. Melt half of the butter in a non-stick pot over low heat, add 2 tsp of the bloomed saffron (keep the rest for garnish) and 2 tbsp water to it.

  8. Add 4-5 tbsp of the rice mixture to the pot and spread evenly to cover the bottom of the pot. This will become the crispy rice.

  9. Gradually pour the remainder of the rice in the pot. If you are using the dry dill as well as the fresh dill then sprinkle between the rice in 3 stages.

  10. Make holes in the rice. Cut the rest of the butter into 4 or 5 small pieces and spread over the top of the holes.

  11. Wrap a clean kitchen towel over the lid of the pan. Put the heat on high for a minute or so then immediately turn it to medium-low and let the rice steam for 6 minutes.

  12. Note: Once the rice is cooked, separate 5 or 6 tbsp of the rice in a bowl, Pour the remaining bloomed saffron over it, mix well and set aside. (This will make the rice a vibrant yellow colour) Pour the rest on the rice in the pot into your serving dish and garnish the top with the saffron rice mixture. You can serve this dish with lamb/chicken or on its own as a vegetarian dish.