Iraqi Layered Fresh Fava Beanbroad Beans Rice Recipes

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IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE



Iraqi Layered Fresh Fava Bean/Broad Beans & Rice image

This is another "layered" (m'tubuq) rice dish from Iraq. It's a little work cleaning the fava beans but it can be done while watching TV. Very tasty! The recipe is a high source of protein with or without meat. I make it w/o meat (if you prefer meat, it should be lamb). Since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient. You can replace the fava beans with baby lima beans if fava isn't available. Fava beans are so much tastier than lima beans, though. You should be able to find them at a produce market or Middle East grocery store. I buy the fresh and double peel them, i.e. remove the large cottony outer pod then remove the shell or skin around each bean. They are also available canned and ready to cook but I still take off the little thin shell around each one.

Provided by Hudakore

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs fava beans, before cleaning
1 cup rice
1 -1 1/2 tablespoon chopped fresh dill
1 medium onion, chopped
2 -3 tablespoons oil
salt, to taste
yogurt or date syrup

Steps:

  • If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
  • Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
  • Serve with dollops of plain yogurt or date syrup (dibis).

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)



Persian Rice With Fava Beans and Dill (Baqala Polow) image

Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.

Provided by Najmieh Batmanglij

Categories     Dinner     Lunch     Rice     Bean     Spring     Dill     Quick & Easy     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian

Yield 6 servings

Number Of Ingredients 15

2 cups (400g) white basmati rice
3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans
½ cup (120ml) olive oil
1 (4-inch/10cm) cinnamon stick
1 leek (white and green parts), finely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
½ teaspoon freshly ground pepper
¼ teaspoon turmeric
2 tablespoons ground cardamom
2 tablespoons rose water
3 cups (700ml) water
3 cups (250g) coarsely chopped dill weed
½ teaspoon ground saffron dissolved in 2 tablespoons rose water
Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)

Steps:

  • Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
  • If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
  • Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
  • Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
  • Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
  • Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.

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