Middle Eastern · Dinner
Iraqi Rice with Fava Beans and Dill
Iraqi-style basmati rice cooked with fava beans and fresh dill, finished with a garlic-cumin oil and lemon. A meat-free grain bowl built on tender beans, aromatic rice, and caramelized onion, served warm as a light main or side.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
466Calories
15.2gProtein
9.4gFat
77.4gCarbs
3.5gSugar
11.8gFiber
521mgSodium
0mgChol
1.4gSat Fat
608mgPotassium
87mgCalcium
4.2mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
high-fiber
herb-salt
hidden-gems
vegan
Instructions
1
Prep
Rinse the basmati rice under cold water in a fine sieve until the water runs mostly clear, then drain for 5 minutes.
2
Sauté
Heat the olive oil in a small saucepan over medium heat, add the onion and cook 5 minutes until soft and golden at the edges.
3
Bloom
Stir in the garlic and cumin, cooking over medium heat 1 minute until fragrant and the raw smell dissipates.
4
Simmer
Add the rice, fava beans, water, salt and pepper. Bring to a boil over high heat, cover, reduce to low heat and simmer 15 minutes until tender and water is absorbed.
5
Rest
Remove from heat and let the rice sit covered 5 minutes.
6
Finish
Fluff with a fork, fold in the dill and lemon juice until evenly distributed.
7
Plate
Spoon the rice and fava beans onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz cooked fava beans
- 1 cup190g basmati rice
- 2 cup480ml water
- 4 tbsp4 tbsp fresh dill
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml lemon juice
