Rice with Broad Bean and Dill
Rice with green broad bean and dill from the Persian cuisine with the addition of potato slices
- AdditionsType
- EasyDifficulty
- 15-30 minPrep. Time
- 10Serving/Unit
Ingredients
Water, 4.5 cups
for cooking the broad bean and rice
Salt, 1 flat tablespoon
Green broad bean, 1½ cups
Basmati rice, 2 cups
or Persian rice
Dill, 1 bunch
chopped
Salt, 1/2 flat tablespoon
Canola oil, 2 tablespoons
Potato, 2 medium units
Salt, a pinch
for salting the potatoes - not required
Water, 1/2 cup
Canola oil, 5 tablespoons
Preparation
1. Fill a pot with about 4.5 cups of boiling water and a tablespoon of salt, add the broad bean and cook for about 10 minutes.2. Add the rice for partial cooking (5-7 minutes, the rice should be a little hard).3. Strain the rice and broad bean and wash under tap water, add the dill and half a tablespoon of salt, and mix well.4. Heat 2 tablespoons oil in the pot.5. Peel the potatoes and slice into 1 cm thick.6. Place the slices in the bottom of the pot, salt a little (optional) and fry.7. Turn the potatoes over to the other side and add the rice mixture.8. Mix half a cup of boiling water with 5 tablespoons of oil and pour over the rice.9. Cook over low heat with the lid closed for about 45 minutes.10. Bon appetite (:Total time: ±1 hour
The spices in the recipe are according to personal taste.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 202 cal | 91 cal |
| Proteins | 5 g | 2 g |
| Carbohydrates | 34 g | 15 g |
| Fat | 7 g | 3 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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