basmati rice with dried yellow fava beans

by Stevie on May 27, 2011

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This delectable dish comes from the sublime Najmieh Batmanglij’s book, Food of Life. I made it with some success for a recent dinner party on a day when I felt little inspiration. Najmieh always cheers my mind and appetite.

basmati rice with dried yellow fava beans

basmati rice with dried yellow fava beans

Her recipe calls for dried peeled yellow fava beans, which I happened to have. Hegui picked them up at Mi Pueblo long before I’d considered this dish. She uses a special Persian spice mix for rice called advieh. The recipe can be found towards the end of the book, so I prepared my own. Made from cardamom, cumin, rose petal and cinnamon, it was quite aromatic. Since Hegui isn’t too into cinnamon, I reduced the total amount in my advieh and left out the additional ½ teaspoon that’s recommended for the yellow rice.

You’re supposed to use a non-stick pot and allow the rice on the bottom to burn and caramelize a bit. When you plate, you carefully remove the rice, which is served in a large platter in a cone shape with the garnish. Then you remove the burned crust and offer it on the side. I don’t have that kind of pan so omitted the extended cooking at low temperature and stirred my rice to try to prevent sticking. Too bad. The crust sounds quite interesting.

My only real objection to the recipe, since it was fabulous, is that she writes it “makes 6 servings.” This is absurd. I could have fed an army with the amount of finished rice. So be warned.

basmati rice with dried yellow fava beans

3 cups basmati rice, rinsed thoroughly
2 to 3 large onions, peeled and thinly sliced
½ cup vegetable oil
1 tbsp turmeric
2cups dried yellow hulled favas
1 tbsp or more salt
black pepper to taste
1 tsp advieh or Persian spice mix
½ cup olive oil
raisins and fried eggs for garnish

Soak beans in water for at least two hours or more.

In a deep pot, brown onions in vegetable oil, about 8 to 10 minutes. Add turmeric, soaked rinsed beans and warm water to cover (she says 7 cups). Bring to boil then simmer for about thirty minutes to cook beans. Add salt, black pepper and rinsed rice. Simmer for another 20 minutes to cook rice. Sprinkle advieh onto cooked rice then pour olive oil over it. Cover and let rest off the heat for about ten minutes.

Plate rice on a large platter forming a cone shape. Decorate with raisins and fried eggs.

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{ 10 comments… read them below or add one }

Su May 27, 2011 at 2:51 am

The presentation is just fabulous… I would love to try that for sure 😉
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Barbara May 27, 2011 at 5:03 am

I would have LOVED that crusty bottom!
Never have made anything with yellow favas. This really looks good. The color sure makes a super presentation and I really liked reading about advieh. The cookbook sounds a gem.
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Faith May 27, 2011 at 8:58 am

You’re right, the crust does sound interesting! It reminds me of the method for cooking Persian rice, which is super delish.

This dish is gorgeous, I love the pretty golden color of the rice and the eggs on top make for a stunning pressentation!
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Heavenly Housewife May 27, 2011 at 9:17 am

Beautiful dish daaaaaahling, I’d love to eat this. Basmatti rice is the only rice that I ever use after my mother in law introduced me to it and taught me how to cook it.
*kisses* HH

Magic of Spice May 27, 2011 at 5:36 pm

This does look fantastic, sorry you were not able to enjoy the crisped bottom…
Beautifully prepared and presented 🙂

LeQuan May 27, 2011 at 10:39 pm

What an interesting dish. I’ve never heard of this dish before. It sounds lovely and I love the presentation. The burnt rice would’ve been my favorite part. Hopefully next time you’ll be able to obtain a non-stick pot. Your dish still looks delicious nonetheless. Thanks for introducing me to this dish, Stevie.
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basmati rice June 8, 2011 at 3:03 am

so I prepared my own. Made from cardamom, cumin, rose petal and cinnamon…

Aarthi June 9, 2011 at 11:52 pm

This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that

Heguiberto June 10, 2011 at 10:20 am

Hi Arthi,
Thanks for stopping by! This dish turned out very tasty. We are are big fans of rice and beans here 🙂

mangoes2020 July 6, 2011 at 1:58 am

In order to succeed this recipe you have to use Diamond Pearl Basmati Rice. This is a Pure Indian Basmati rice. If you want more informations go on the website or send a mail at

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