Rice with Dill and Spicy Beans

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Rice with Dill and Spicy Beans

 

1 1/2 cups basmati rice, soaked in salted water for 3 hours

3 tbsps. soy margarine

1 1/2 cups broad beans, fresh or frozen

6 tbsps. finely chopped fresh dill

1 tsp. ground cinnamon

1 tsp. ground cumin

2 to 3 saffron strands, soaked in 1 tbsp. boiling water

salt

 

 

Drain the rice and then boil it in fresh salted water for 5 minutes. Reduce the

heat and simmer very gently for 10 minutes, until half-cooked. Drain and rinse

in warm water. Put 1 tbsp of the butter in a non-stick saucepan and add enough

rice to cover the base. Add a quarter of the beans and a little dill. Add

another layer of rice, then a layer of beans and dill and continue layering

until all the beans and dill are used up, finishing with a layer of rice. Cook

over a gentle heat for 10 minutes.

Pour the remaining melted butter over the rice. Sprinkle with the cinnamon and

cumin. Cover the pan with a clean dish towel and secure with a tight-fitting

lid, lifting the corners of the cloth back over the lid. Steam over a low heat

for 30 to 45 minutes. Mix 3 tbsps. of the rice with the saffron water. Spoon the

remaining rice onto a large serving plate and scatter on the saffron-flavored

rice to decorate. Serves 4.