Middle Eastern · Dinner
Herbed Rice with Fava Beans and Dill (Low-Calorie)
A light Middle Eastern rice dish combining basmati rice with tender fava beans, fresh dill, and sautéed onion. Butter is used sparingly and the rice is simmered rather than fried, keeping the dish bright, herbaceous, and lower in calories while retaining the classic baghali polo flavour profile.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
378Calories
14.2gProtein
6.4gFat
65.8gCarbs
4.1gSugar
11.4gFiber
764mgSodium
13mgChol
2.8gSat Fat
560mgPotassium
72mgCalcium
4.1mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Rinse the basmati rice under cold running water in a fine sieve until water runs clear, then drain for 5 minutes.
2
Sweat
Melt butter in a small saucepan over medium-low heat; add the sliced onion and sweat for 4 minutes until soft and translucent.
3
Bloom
Stir turmeric into the pan, cooking for 30 seconds over medium-low heat until darkened and evenly coating the onion.
4
Simmer
Add rinsed rice, fava beans, vegetable stock, and salt; bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes until liquid absorbs.
5
Rest
Remove from heat and let stand covered for 5 minutes so rice steams without scorching.
6
Fold
Gently fold the chopped dill and black pepper through the rice with a fork, fluffing grains to keep them separate.
7
Plate
Spoon onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked fava beans
- 1 cup190g basmati rice, dry
- 1/2 cup12g fresh dill
- 11 onion
- 1/2 tsp1/2 tsp turmeric, ground
- 2 tsp10g butter
- 2 cup480ml vegetable stock, low sodium
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
