Fava Beans and Rice with Yogurt Sauce

 
Dill and shelled fresh fava beans will give rice a fresh 
and appealing green color. When out of season use 
frozen fava beans or lima beans. The dish can be 
cooked either vegetarian style or with meat. 

This recipe is taken from Delights from the Garden of 
Eden by Nawal Nasrallah. The book is a collection of 
recipes from Iraq and ancient Mesopotamia. Available 
on Amazon at http://www.amazon.com/exec/obidos/ASIN/140334793X/wburorg-20

Ingredients - Rice

2 pounds fresh fully-grown fava beans in the pods, or 1 pound frozen fava 
beans, or giant lima beans, thawed
2 tablespoons oil
1/2 cup chopped fresh dill, or 2 tablespoons dried dill weed
2 cups rice
1 1/2 teaspoons salt

Ingredients – Yogurt Sauce

1 cup yogurt 
1 clove garlic, grated 
1/4 teaspoon salt

Ingredients – Optional Meat

2 boneless and skinless chicken breasts
4 serving size pieces of lamb or veal shanks
1/2 cup cornstarch 
1 tablespoon oil
1 or 2 peeled whole onions
salt, black pepper and curry powder


Directions

1.	Remove pods and skin fava beans by pouring boiling water over them. When 
cool enough to handle, break the skin from the top with a knife, and simply 
slip off the outer skin. If frozen fava beans are used, let them thaw, and do 
likewise with them. Do not do anything to lima beans.

2.	Wash the rice in a fine-meshed sieve, drain, then soak for 30 minutes in 3 1/2 
cups cold water, do not drain. (If cooking meat, you can use the broth as 
described below)

3.	Make the yogurt sauce by combining yogurt, grated garlic, and salt into a 
bowl. Mix well and put to the side.

4.	In a medium, heavy, 4-quart non-stick pan, heat oil and stir in fava beans and 
dill.  Fold for a minute or two. 

5.	Add rice with the water in which it was soaked, and salt. Mix well and let boil 
on high heat for 5 minutes or until most of the moisture has been absorbed by 
the rice. Reduce heat to low, and fold rice gently with a fork, to allow it to 
expand while cooking. Let rice simmer, covered, for 20 minutes. While 
simmering, gently fold rice twice with a fork to allow it to fluff.

Optional Meat

1.	Cut 2 boneless and skinless chicken breasts into 3/4-inch cubes. Sprinkle 
with salt, black pepper and curry powder, roll pieces in 1/2 cup cornstarch and 
shake off any excess cornstarch. Brown in 1 tablespoon oil in non-stick pan, 
for about 10 minutes, or until cooked.

2.	Put 4 serving size pieces of lamb or veal shanks in medium pot with one or 
two peeled whole onions. To make broth, add enough cold water to fill pot to 
4 inches or so. Bring to a quick boil, and skim as needed. Lower heat to low 
and let the meat simmer gently, covered, for about 1 1/2 hrs.

3.	Add 1 teaspoon salt during the last 15 minutes of simmering. Strain broth to 
get rid of sediments. The broth can be used to cook the rice instead of using 
the 3 1/2 cups of water, or you can serve the broth in a bowl as a side dish.

4.	To serve, arrange meat pieces on or around the mounded rice. Serve broth in 
a bowl as a side dish.