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  • Writer's pictureBasma Masri
    • Jun 9, 2020
    • 1 min read

Spiced rice with broad beans

Serves 4

 

Calories (Per serving):246 kcal

Carbs: 38g

Fat: 7g

Protein: 8g

 
 

Traditionally known as 'Riz eb Foul' this is a great vegetarian dish, perfect with minted yogurt & a fresh crisp salad.

 

INGREDIENTS

  • 200g fresh or frozen broad beans

  • 3 medium onions, finely chopped

  • 1 cup basmati rice

  • 1/2 Tsp allspice

  • 1/2 Tsp cinnamon

  • 1/4 Tsp salt

  • 1 Tbsp olive oil

  • 2 Tbsp vegetable oil

  • 2 cups water

INSTRUCTIONS

  • In a medium sized saucepan, over a medium heat, fry the onions in a little oil until they become golden brown. Add the spices and water.

  • Boil on high for about 3 minutes or until the mixture thickens into a paste.

  • Add the broad beans to the mixture and lower the heat. The broad beans will take on the paste colour and infuse. Cook for a few minutes until the beans become tender (but not soft).

  • Finally, in the same saucepan, add the rice. You may need to add a touch more water (the water should be about 5mm above the line of the rice.

  • Cook on a low heat until the rice absorbs all the water.

  • Serve hot, with a side salad & with yogurt, garlic & cucumber dip

RECIPE NOTES

  • Oftentimes this recipe is made with minced lamb.

  • To add meat to the recipe, add 200g of mince meat in with the onions at the start. The mincemeat adds a lovely stock & enhances the spiced rice flavour, however, I prefer this dish to be vegetarian.

 
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