Rice with broad beans, tomatoes and dill

Rice with broad beans, tomatoes and dill

Timman ab baquili

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish has a lovely colour and flavour. It may be served hot or at room temperature with perhaps a dollop of yoghurt on the side.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil or ghee
1 medium onion, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon aleppo pepper or smoked paprika
250g freshly shelled or thawed frozen baby broad beans
2 canned plum tomatoes, forced through a sieve or pureed in a food processor
500ml hot water
salt
300g long-grain rice
handful finely chopped dill
2 tablespoons finely chopped flat-leaf parsley

Method

  1. Heat the olive oil in a heavy saucepan, add the onion and cook over a moderate heat until it starts to turn golden. Add the spices and cook for another minute. Add the broad beans, tomato puree and about 3 tablespoons of the hot water. Cover and simmer for 10–15 minutes or until the beans are almost tender. Season with salt. Add the rice, dill and the remaining hot water and bring to the boil. Cover and simmer for 18–20 minutes or until the rice is tender but still firm. Remove from the heat and set aside for 5 minutes. Serve hot, garnished with parsley.
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