You need young fava beans, not tough old ones. Some supermarkets sell them shelled in the season. Good-quality frozen ones are also fine to use. An Iranian grocer near where I live sells frozen skinned ones from Iran which are exceptional. The dish can be served hot or cold. The yogurt can be poured over the rice or served in a separate bowl.

　　

Ingredients

serves 6

　　1 1/4 cups American long-grain rice

　　Salt

　　4–5 tablespoons mild extra-virgin olive oil

　　Bunch of dill or mint, finely chopped

　　White pepper

　　14 ounces shelled fava beans, fresh or frozen

　　2 cups plain whole-milk yogurt

　　1 clove garlic, crushed (optional)

　　

Step 1

Pour the rice into boiling salted water. Boil hard for about 14 minutes, until it is almost but not entirely tender. Drain and put back into the pan. Stir in 3 tablespoons of the oil, the herbs, and salt and pepper to taste. Put the lid on and leave the pan on very low heat for the rice to steam for about 15 minutes, or until tender.

　　

Step 2

Boil the fava beans in salted water for a few minutes, until tender, then drain. Stir gently into the rice with the remaining oil.

　　

Step 3

Serve hot or cold with the yogurt, beaten with crushed garlic if you like and a little salt, poured over.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf