Rice with broad beans.


This is a typical Iraqi recipe called timmen bagilla meaning rice with broad beans and its very popular there.Easy to make and very tasty.Can be served as a side dish with meat,fish or other vegetables or as a light meal with some yogurt . Broad beans are in season and this is another way to cook them. I used dried ground fennel seeds because I didn’t have fresh fennel leaves . I prefer the fresh fennel because it gives it a better flavor .

Ingredients:

2 cups shelled fresh broad beans (twice shelled from the pod then from the skin)

3 tablespoons vegetable or corn oil

1/2 cup chopped fennel leaves or 1 teaspoon ground fennel

seasoning

2 cups basmati or long grain rice

4 cups warm water or stock

 

Method:

Heat the oil in a pot and saute the broad beans for a few minutes .

Add the fennel leaves or ground fennel ,stir and cook on low heat for about 10 minutes depending how tender the broad beans are. If not tender simmer a bit more.

Add the rice and mix in with the broad beans and fry for a few minutes.

Pour over the warm water or stock ,season with salt & pepper to taste ,stir,cover and cook on low heat until all the water is absorbed and rice is done.

Fluff with a fork and serve hot or cold .

 

 

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