Delicate broad beans pilav

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Recipe by Damaris Beems Course: MainCuisine: Arabic, Middle-East




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Anything that tends to taste bitter will get my loving attention. I can sometimes long for that taste so badly. Fresh broad beans cannot be compared to anything else. They are widely used in the Middle East. Delicious. Here in the pilav with some fresh dill, onion and garlic it is a fantastic soft delicate combination. And to counter that, sometimes we take shatta with it. The green version in this case. The colour maches the dish and the sharpeness is completely appropriate.


  • 500 gram fresh or frozen broad beans

  • 2 onions

  • 3 cloves garlic

  • 300 gram basmati rice

  • vegetable broth

  • 1 bouquet dill

  • olive oil


  • Preheat a heavy-bottomed pan for ten minutes. In the meantime, you can finely chop the onions along with the garlic. When the pan is heated, you can fry the onion and garlic until golden brown in the olive oil. Then add the rice and stir well in the oil. A couple of minutes. Then add boiled water, enough to cover the rice. Then add the broad beans and some salt and pepper. Stir well and let it simmer with the lid on the pan.
  • Stir after 5 minutes and see if and how much extra boiled water should be added. Eventually, the rice should be cooked and no moisture should be left in the pan. You have to manage this yourself really well. After another 5 minutes, stir everything well and add the bouillon tablets or powder. Do not do this sooner, because this often has a thickening effect and then the rice will absorb the moisture less well. Cover the pan and when the rice is almost cooked, turn off the heat and let it simmer for another 10 minutes.
  • Finely chop the dill and scoop it through the pilav.

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