Broad Beans with Yogurt Tahdeeg

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.
  2. Pour the oil int