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


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
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


‎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.
Rice with Broad Bean and Dill
Rice dish from the Persian cuisine
Rice with Broad Bean and Dill
Rice with Broad Bean and Dill