In Egypt this is prepared in the spring, when fava beans are very young and tender. It is served hot as an accompaniment to meat, or cold with yogurt and a salad. Egyptians do not remove the skins of the beans.

　　

Ingredients

serves 6

　　1 pound fresh shelled or frozen fava beans

　　Salt

　　Vegetable oil

　　1 large onion, finely chopped

　　3 cloves garlic, crushed

　　1 teaspoon ground coriander

　　2 cups basmati or long-grain rice (wash if using basmati)

　　Pepper

　　3 cups water

　　

Step 1

Boil the beans in salted water for a few minutes, until they are tender, then drain.

　　

Step 2

Heat 3 tablespoons oil in a pan and fry the onion until soft and golden. Add the garlic and coriander and stir for a moment or two. Then add the drained beans and sauté a little, stirring and turning them over.

　　

Step 3

Add the rice, and stir until transparent. Add salt and pepper and pour in the water. Bring to the boil and simmer over low heat, covered, for about 20 minutes, until the rice is tender.

　　

Variations

Step 4

Omit the coriander and stir into the cooking water 1 1/2 cups chopped fresh dill and 1/4 teaspoon saffron powder or crushed threads.

　　

Step 5

Another prestigious dish is rice with artichokes. Use a 14-ounce package of frozen and defrosted artichoke hearts or bottoms, cut into quarters, instead of fava beans.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf