Persian Dill and Fava Bean Rice with Saffron

What you need

• 300 g (1 1/2 cups) basmati rice
• 250 g (9 oz) peeled fava beans, frozen is fine, thawed; or shelled broad beans
• 60 g (2 oz) fresh dill, finely chopped; use 15 g dried if fresh is unavailable
• 3 tbsp salt, for the boiling water
• 4 l (4 quarts) water
• 75 ml (5 tbsp) neutral oil
• 1 pinch saffron threads, ground to a powder

Method

Restated from the original video

1. 1

   Wash the rice in cold water, swirling and draining, until the water runs almost clear. Cover with cool water and soak for 30 min, then drain.

2. 2

   Grind the saffron to a powder, stir it into 2 tbsp hot water and leave to steep.

3. 3

   Bring the 4 l water to a boil in a large pot and add the salt.

4. 4

   Tip in the rice and fava beans and return to a boil. Cook, uncovered, until the rice is al dente (firm in the center, soft outside), 5-7 min. Drain in a colander and shake off the water.

5. 5

   Heat 3 tbsp of the oil with 2 tbsp water in the same pot over medium heat.

6. 6

   Spoon in a layer of rice and beans, then scatter some dill over it. Repeat, building a mound with the last of the rice on top.

7. 7

   Poke 5-6 holes through the mound with the handle of a wooden spoon, down to the bottom, and drizzle the remaining oil over the top.

8. 8

   Wrap the lid in a clean tea towel and cover the pot. Cook over medium heat until steam escapes around the lid, 5-8 min.

9. 9

   Turn the heat to its lowest setting and steam until the rice is tender and a golden crust forms on the bottom, 25-30 min.

10. 10

    Spoon about a quarter of the rice into the saffron water and mix to a golden color.

11. 11

    Fluff the white rice onto a platter with a fork, scatter the saffron rice on top, and break up the crust to serve alongside.

Imported from proportionalplate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.