Persian Fava Bean and Dill Rice

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A fragrant Persian classic layering tender basmati rice with fresh dill, buttery fava beans, and a saffron bloom on top. Traditionally served with lamb shanks or kofta, this bright green-and-gold pilaf is a celebration of spring herbs.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 74 gCarbs
• 9 gFiber
• 3 gSugar
• 14 gProtein
• 780 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4.2 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice and fava beans

• 2 cups long-grain basmati rice
• 3 cups cold water, plus more for soaking
• 1 tablespoon salt
• 2 cups fresh young fava beans, shelled (or frozen, thawed)
• 1/2 teaspoon baking soda (for blanching)

For the dill and assembly

• 2 cups loosely packed fresh dill, finely chopped (stems removed)
• 1/2 cup loosely packed fresh parsley, chopped
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

For the saffron finish

• 1/4 teaspoon saffron threads
• 3 tablespoons hot water
• 1 tablespoon melted butter

Directions

1. Rinse the basmati rice in cold water until the water runs clear, then soak in salted lukewarm water for 30 minutes; meanwhile bring a large pot of water to a rolling boil with 1 tablespoon salt.
2. Blanch the shelled fava beans in the boiling water with baking soda for 2 to 3 minutes until just tender, drain, and slip off the thin outer skin if using fresh large beans; set aside.
3. Drain the soaked rice and add it to the boiling salted water; parboil for 5 to 7 minutes until the grains are tender on the outside but still firm in the center, then drain and rinse briefly with cool water.
4. Melt 2 tablespoons butter in a skillet over medium heat, add the minced garlic and cook 30 seconds until fragrant, then stir in the dill, parsley, fava beans, salt, and pepper; cook 2 minutes just to wilt the herbs and combine flavors.
5. In a heavy nonstick pot, melt the remaining 2 tablespoons butter; spread half the parboiled rice over the bottom, top with the dill-fava bean mixture, then cover with the rest of the rice, mounding into a small pyramid.
6. Make 4 to 5 holes in the rice with the handle of a wooden spoon, pour 1/4 cup water and 1 tablespoon melted butter over the top, cover with a clean kitchen towel and a tight lid, and steam on very low heat for 35 to 40 minutes.
7. Bloom the saffron in 3 tablespoons hot water for 10 minutes; gently scoop the top layer of rice into a small bowl, fluff with a fork, and stir in the saffron water to create the golden tahdig-style topping.
8. Mound the white rice on a platter, scatter the saffron-tinted rice over the top, and serve hot alongside braised lamb, meatballs, or yogurt.
9. Transfer the crisp golden crust from the bottom of the pot onto a board and break into pieces to serve as the prized tahdig alongside the rice.

Cook’s Notes

• Use young, small fava beans in spring and skip the peeling step; for larger mature beans, blanch and slip off the tough outer skin for the best texture.
• Soaking the rice in salted water for 30 minutes helps the grains elongate without breaking during cooking, giving that signature fluffy Persian texture.
• For the best tahdig, use a heavy nonstick pot and resist the urge to lift the lid while the rice is steaming on low.
• Frozen fava beans are a great year-round substitute; thaw them completely and skip the blanching step.
• Always use very fresh, fragrant dill for the brightest flavor and color; dried dill will not produce the same vibrant result.

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