An excerpt from the book Cardamom and Lime by Sarah Al-Hamad.

Aromantic rice with dill and broad beans

The publishers of this glorious book, which takes us inside Arabian culture and the food it loves to share, agreed to let me share one or two dishes with you.

As Sarah Al-Hamad, says, “This popular Iranian rice dish is enjoyed throughout the Gulf. Broad beans are also found all along the Mediterranean coast and are a valuable source of protein; they are even more nutritious when teamed with carbohydrates.

“Typically, this dish is served with a meat stew but it also makes a great vegetarian all-rounder… Use fresh or frozen beans but skin and shell them.”

Ingredients
300g (10.5 oz) basmati rice
5-6 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
150g (5 oz) broad beans
50 g (1.75 oz) fresh dill
salt and ground black pepper

Serves 3-4

• Wash the rice and leave to soak for 30 minutes. Rinse until the water runs clear, then drain.
• Heat the oil in a deep pan and soften the onion and garlic. Add the beans and stir to coat with the oil mixture then add the dill and the seasoning. Add the rice and stir the ingredients together.
• Pour in enough boiling water to cover the ingredients. Cook, uncovered, over a medium heat until the water has been absorbed then reduce the heat to very low and cover with a sheet of foil, then with the lid. Steam until the moisture has evaporated.
• As a vegetarian option, serve with Greek yoghurt or a vegetable stew. This is also delicious with lamb or chicken.

For a review of Cardamom and Lime, please click here:
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