About recipe

This Persian-inspired rice dish is full of fresh flavors and nutrients. Compared to plain rice, this recipe quadruples the fiber and includes iron and potassium.

Ingredients (serves 6)

• 2 cups basmati rice (cooked) 
• 1 cup frozen fava beans 
• 1 bunch fresh dill (chopped, about 2 cups), or 2/3 cup dried dill 
• 1 Tbsp vegetable oil 
• 1 pinch saffron (optional) 
• Water 

Preparation

1. To a pot over medium heat, add the cooked rice, fava beans, and a sprinkle of water. Cook, covered, for about 5-10 minutes.  
2. Set aside half of this rice mixture. Pour the dill into the pot over the remaining rice mixture. Then gently add back the rice that was removed. Make a few deep holes in the rice, then put the lid on the pot. Cook on medium heat, watching it carefully. 
3. When the lid gets foggy, pour the oil over the rice. Then put the lid back on and turn the heat to the lowest possible setting. 
4. Cook about 20 minutes more. 
5. If adding saffron, grind the saffron using a mortar and pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, add the steeped saffron and water to the top of the rice. 
6. Turn off the heat. Fluff the entire rice mixture with a fork to mix in the dill and (optional) saffron.