Rice with Fava Beans and Dill
This recipe is a quick (and healthier) version of the iconic Persian dish, Dill Rice with Fava Beans, which goes by the moniker Baghali Polo. Traditionally, basmati rice is steamed with heavily salted water, which acts to enhance the nutty flavor of this aromatic long-grain white rice. Fava beans, butter, and hefty amounts of fresh or dried dill are also added during the steaming process. Although good-quality butter is conventionally used to keep the rice grains from sticking together, a neutral oil, such as avocado or non-GMO canola oil, can be subbed in with excellent results in the finished dish if saturated fat is a health concern. The upside to using the conventional method is that it tastes fantastic; the downside is that it’s labor-intensive and very high in sodium—over 5200 mg per serving.
Modern adaptations that slash the time spent to make this dish: using a rice cooker to do the heavy lifting and adding Melissa’s peeled, steamed and lightly seasoned fava beans at the end of the cooking process, which prevents the buttery beans from getting “mushy.” Do not substitute jasmine for basmati rice for two very good reasons: flavor profiles are very different (nutty vs. delicate sweet floral), and the texture of basmati is a fluffy, drier grain instead of soft, slightly sticky grain, which does not work in the dish.
The final caveats are to rinse and drain the fava beans, then allow the legume to come to room temperature before incorporating them into the hot, steamed rice. And fresh dill should be finely minced and then added right before serving to ensure it maintains its vibrant green color. This dish pairs well with a cucumber yogurt side, any kind of grilled kebob and roasted chicken.
Rice with Fava Beans and Dill
Ingredients
1 cup non-GMO, organic Basmati rice
1 ½ cups filtered water
1 tablespoon unsalted butter
1 teaspoon kosher flake salt
1 package Melissa’s Steamed Fava Beans, rinsed and drained
1 large bunch fresh dill, thick stems removed
1 tablespoon avocado or canola oil (optional)
Preparation
Place rice in a large bowl and rinse under cold water, agitating rice with your fingers to release excess starch, then dumping cloudy water. Repeat this process about 5-6 times--until the water runs clear. Place rice in a sieve to drain for several minutes.
Place rice, salt and butter in a rice cooker and cook until done. Allow rice to cool for 5 minutes, then fluff with a large fork’s tines to separate grains. Fold in Fava beans.
Finely mince dill, then fold into rice and Fava bean mixture. Adjust salt to taste.
