← Back to Search Results
Middle Eastern
Ful Ahdar bel Roz wal Laban Zabadi Default

Comments: 0
 

Recipe

Fresh Green Fava Beans with Rice and Yogurt

You need young fava beans, not tough old ones. Some supermarkets sell them shelled in the season. Good-quality frozen ones are also fine to use. An Iranian grocer near where I live sells frozen skinned ones from Iran which are exceptional. The dish can be served hot or cold. The yogurt can be poured over the rice or served in a separate bowl.

Yield: 6 servings

Ingredients

  • 1ΒΌ cups American long grain rice
  • Salt
  • 4-5 tablespoons mild extra virgin olive oil
  • Bunch of dill or mint, finely chopped
  • White pepper
  • 14 ounces shelled fava beans, fresh or frozen
  • 2 cups plain whole milk yogurt
  • 1 clove garlic, crushed (optional)

Directions

Pour the rice into boiling salted water. Boil hard for about 14 minutes, until it is almost but not entirely tender. Drain and put back into the pan. Stir in 3 tablespoons of the oil, the herbs, and salt and pepper to taste. Put the lid on and leave the pan on very low heat for the rice to steam for about 15 minutes, or until tender.

Boil the fava beans in salted water for a few minutes, until tender, then drain. Stir gently into the rice with the remaining oil.

Serve hot or cold with the yogurt, beaten with crushed garlic if you like and a little salt, poured over.


© 1968, 1972, 1985, 2000 Claudia Roden

Note from Cookstr's Editors

Nutritional information includes 3/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

498kcal (25%)
191mg (19%)
2mg (4%)
60mcg RAE (2%)
893mg
150mg
23g
8g
18g
74g
8mg (3%)
339mg (14%)
3g (15%)
13g (20%)
7mg (41%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cooking-for-friends Cooking for Friends
by Gordon Ramsay
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?