Rahaven Rice

Recipe Ingredients

3 cups	480g / 16oz	Basmati rice*
3 tablespoons	45ml	Extra virgin olive oil
4		Green cardamom pods
2 teaspoons	10ml	Cumin seed
1 lb	454g / 16oz	Whole fava beans**
1 cup	93g / 3.3oz	Dill - minced, firmly packed
2 teaspoons	10ml	Salt
4 cups	948ml	Stock

Recipe Instructions

* Rinse the rice 5 or 6 times, and soaked in water for 30 minutes and then drained in a sieve for 15 minutes

** Shelled, parboiled, and peeled (will yield about a 1/2 cup of beans)

Heat heavy 3 1/2 quart sauce pan and add oil. When oil is very hot, add the cardamom pods and the cumin. Fry the spices until the cumin seeds turn almost black, but not to the burnt state. This could take 3-5 minutes. Add the rice and stir carefully to coat the rice with oil. Saute the rice for a few minutes, then add the fava beans, the dill and the salt. Add the stock, bring to a boil, turn the heat down to low, cover the pan tightly and cook the rice for 25-30 minutes. Remove the cover, gently fluff the rice with a fork, cover the pot with a clean towel, replace the lid and let the rice sit for about 10 minutes.

Serve immediately. Serves 4-6.

If you don't have access to fresh fava beans, fresh peas will do as a substitute. You can also substitute the spices, using cinnamon stick, or fennel, etc.

Source:
Sharon Raghavachary

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