Name: Broad Beans with Yogurt Tahdeeg
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 1 handful of dill leaves, finely chopped, plus extra for sprinkling; 1 tsp orange blossom water; zest and juice of 1 orange; sea salt and freshly ground black pepper; 55 g/2 oz/4 tbsp unsalted butter; 6 garlic cloves, crushed; 800 g/1 lb 12 oz fresh broad/fava beans in the pod or 400 g/14 oz frozen broad/fava beans; 1 recipe quantity Parboiled Rice; 6 tbsp sunflower oil; 3 tbsp Greek yogurt, plus extra to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is a vibrant vegetarian rice dish that can be made with fresh or frozen broad beans. The tahdeeg is the crisp base.

Ingredients

800 g/1 lb 12 oz fresh broad/fava beans in the pod or 400

Main course
Gluten-free
Vegetarian

Method

Shell the fresh broad/fava beans, if using, then blanch and skin them as follows. Put the beans in a saucepan of boiling water and leave to boil for a maximum of 2 minutes. Drain, then transfer the beans to a bowl of iced water to stop them cooking further. Slip the skins off. If using frozen beans, thaw them, then slip them out of their skins.
Pour the oil int

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Ingredients

Method

Part of