Rice with Dill and Spicy Beans Recipe

Rice with Dill and Spicy Beans Recipes

Ingredients :

1.5 cups basmati rice, soaked in salted water for 3 hours

3 tbsp melted butter

1.5 cups broad beans, fresh or frozen

6 tbsp finely chopped fresh dill

1 tsp ground cinnamon

1 tsp ground cumin

2-3 saffron strands, soaked in 1 tbsp boiling water


Method :

Drain the rice and then boil it in fresh salted water for 5 minutes. Reduce the heat and simmer very gently for 10 minutes, until half-cooked. Drain and rinse in warm water. Put 1 tbsp of the butter in a non-stick saucepan and add enough rice to cover the base. Add a quarter of the beans and a little dill. Add another layer of rice, then a layer of beans and dill and continue layering until all the beans and dill are used up, finishing with a layer of rice. Cook over a gentle heat for 10 minutes.

Pour the remaining melted butter over the rice. Sprinkle with the cinnamon and cumin. Cover the pan with a clean dish towel and secure with a tight-fitting lid, lifting the corners of the cloth back over the lid. Steam over a low heat for 30-45 minutes. Mix 3 tbsp of the rice with the saffron water. Spoon the remaining rice onto a large serving plate and scatter on the saffron-flavored rice to decorate. Serve with either a lamb or chicken dish.

Serves 4

This spiced rice dish is a favorite in Iran, where it is known as Baghali Polo.

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