Rice With Fava Beans (Timman Bagilla)
This recipe is the Iraqi way of cooking rice with fava beans. The recipe calls for peeling the fava beans before cooking, but if you keep it, it is just fine. The Lebanese way differs in that there is no dill in the recipe and instead cinnamon powder is used as a spice. Also, the meat used in the Lebanese way is minced meat cooked with the onions before adding the rice. Both recipes are delicious and depends on the taste you prefer.
Serving: 6 people
3 cups Basmati rice
2 cup fresh or frozen fava beans (broad beans)
2 kg sheep meat with or without bones
3 tablespoons dried dill or 1 bunch of fresh dill, chopped
1 onion, chopped
2 tablespoons oil or butter
1 teaspoon cumin
Salt, to taste
Black pepper, to taste
6 cups meat broth (from boiling the meat)
- For boiling the meat use:
Bay leaves, cinnamon sticks, cardamom clove, 1 onion cut into 4 pieces, 1 tablespoon oil, Salt, Black pepper, 1 ½ liters water
- Fry the meat with 1 tablespoon oil until browned and add all the flavor enhancing ingredients. Add the 1 ½ liters of water and cook the meat in the pressure cooker for 1 hour or in a normal pot for one hour and half or until well done and tender.
- Fry the chopped onion with butter and then add the rice stir for a few minutes then add the cumin, salt and black pepper. Add the chopped dill and the fava beans. Fry for a minute then add the boiling broth from the boiling of the beef. When the broth boils with the rice, cover the lid of the pot and simmer on low heat for about 20 minutes.
- Serve the rice with the meat on top and dates, ayran yogurt or salad on the side.