Persian Style Rice
If you are looking for something extra special that makes a change from your standard plain rice, this is delicious. The addition of the beans gives this a wonderful texture and the taste is incredible. Don’t save this just to serve with my Persian Green Bean Stew. This makes a wonderful alternative to plain basmati when served with any other dishes.
|50 Minutes||Serves 2
||? kcal per serving
200 g ( 7 oz ) basmati rice
200 g ( 7 oz ) baby broad beans
1.5 teaspoons salt
350 ml ( 12 fl oz ) boiling water
1/4 teaspoon turmeric, mixed with a tablespoon water in a cup
1 large handful fresh chopped dill
Begin by soaking the rice in cold water, with a teaspoon of salt (note this salt is not in the recipe, this is washed off) for 30 minutes until the grains become opaque. Rinse well under the tap in a sieve.
Heat the oil in a pan, that has a lid, and fry the rice and beans on a medium heat for 2-3 minutes to coat with oil.
Put in the hot water, bring to the boil and turn down to the lowest heat you have. Cover with a sheet of tin foil and then place on the lid to create a good seal.
After 10 minutes of cooking on a very low heat, pour over the turmeric water but do not stir, and recover and cook for a further 5 minutes.
Remove lid and foil, fluff up the rice and add the chopped fresh dill. Serve.
Serve with my Persian Green Bean Stew for a totally delicious meal.
Can be prepared in advance and reheated in the microwave or on the hob.