Sabzi Polo: Persian Rice with Fava Beans and Dill
1 1/2 cups fresh fava beans, removed from pods
4 tablespoons vegan butter (I use Earth Balance)
1 medium yellow onion, chopped
2 small to medium-sized garlic cloves, pressed
1 cup Persian rice, rinsed and drained
4 tablespoons chopped fresh dill
1 tablespoon chopped cilantro (you can also use parsley or both)
1/2-1 teaspoon ground turmeric
1/4-1/2 teaspoon ground cinnamon
1 3/4 cups water
salt and pepper, to taste
pine nuts, for garnish
1. Parboil fresh fava beans about 3-5 minutes, depending on the size of the beans. You can get fancy and prepare an ice water bath for the beans. Drain beans and submerge in ice water.
2. Remove fava beans from their outer shell, and set aside. Melt the vegan butter in a large skillet and over medium-high heat, stir-fry onions for 10 minutes.
3. Add garlic and rice and stir-fry for another 3 minutes. Add shelled fava beans, dill, cilantro, turmeric, cinnamon, salt, and black pepper.
4. Add water, and bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Turn off heat and let steam for another 25-30 minutes.
5. Serve on a platter with a sprinkling of pine nuts on top (I know pine nuts are expensive, but I recommend not skimping on them; they really make this dish).
Source of recipe: I veganized and modified this savory, Persian rice dish recipe from several that I found online.
SO HOW'D IT GO?
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