Broad bean and dill rice pilaf (تمن باجلا) is just as popular as carrot rice in the Iraqi household.
It is healthy, hearty, and delicious, and jam-packed full of flavor.
Similar to the Iraqi carrot rice, you may opt to make it vegetarian or as carnivorous as you like.
Broad beans, fava beans, and lima beans may all be used interchangeably.
Some households serve this rice with shredded boiled or roasted chicken, others with roasted or simmered lamb shanks, while some find it the perfect accompaniment to roasted fish.If you do opt for the meatless version, I strongly urge you to try it with a dollop of plain yogurt… you will not even miss the meat as the beans are substantial enough.
For the rice:
1 tsp ghee
2 onions, chopped finely
1/2 tsp turmeric
2 cups shelled thawed broad beans
1 cup dill, chopped
2 cups long grain rice
2 tsp salt
For the meat
2 kg meat on bone
2 tsp mixed Arabic spice
1 tsp salt
If you decide to serve this rice with the meat, this is how to cook the meat:
Heat a tablespoon of oil in a pot, and sear the meat until golden.
When seared on all sides, add the spices, then add boiled water to cover the meat by a good inch (about 5 cups).
Lid the pot and simmer over medium heat for 1 hour.
Save the broth to cook the rice in.
Place the meat in an oven-safe dish, cover with foil, and roast at 400F for another hour (during which time the rice will cook).
To make the rice:
Over medium-high, heat the ghee or oil in a pot, and saute the onion until transparent.
Stir in the turmeric.
Lightly toss in the beans, dill, and salt, then the rinsed and drained rice.
Be careful and gentle so as to not break the beans and rice grains.
Add hot broth of the meat just enough to cover the rice by half a centimeter.
Bring back to boil, then immediately cover the pot and reduce heat to low.
Allow to simmer for 20 to 30 minutes, until all the water has been absorbed and the grains are light and fluffy.
If serving with the meat, you can either place the meat over the rice or in a separate dish.