Recipes

Dill Rice with Broad Beans and Smoked Fish

This is a hybrid version of a Persian dish that’s typically served with smoked fish on the side rather than mixed in. Chef Yasmin Fahr loves the fresh taste of the chopped dill, which makes the whole dish feel alive. It’s great to eat in both warm and cold weather as it straddles the line of something filling yet light. Chef Yasmin finds that flaking the fish by hand is quicker and more fun. Chop the dill and flake the fish while the rice is cooking to pretty much eliminate all prep time.

Directions

In a flameproof casserole dish (Dutch oven) or large frying pan (skillet) with a tight-fitting lid, combine the rice, water and oil, then season well with the salt.  Cover and bring the water to an active boil, then reduce the heat to maintain an active simmer, keep covered and cook until most of the liquid has been absorbed, about 15–20 minutes. Try not to peek under too much until the end and keep the heat low so it doesn’t burn.

Stir in the broad beans and dill until you see green-speckled rice rather than solo white grains. Cook until the beans are warmed through, about 5 minutes more. Remove from the heat, fluff the rice with a fork and then stir in the smoked fish and cover while you set the table, about 5 minutes. Serve with lots of yogurt and lemon wedges.

Dill Rice with Broad Beans and Smoked Fish

Prep Time

10min

Cook Time

20min

Serves

2-4people

Ingredients

  • 1 cup basmati rice or other long-grained rice (rinsed)
  • 2 cups water
  • 1 tablespoon olive oil or ghee
  • 28 ounces smoked fish (such as Honey Maple Smoked Salmon), cut or flaked
  • 1 cup frozen or fresh shelled broad (lima) or edamame beans
  • 1 large bunch dill, with leaves and stems roughly chopped (about 1 cup)
  • Greek yogurt, for serving
  • 1 lemon, cut into wedges, for serving
  • Salt to taste


This is a hybrid version of a Persian dish that’s typically served with smoked fish on the side rather than mixed in. Chef Yasmin Fahr loves the fresh taste of the chopped dill, which makes the whole dish feel alive. It’s great to eat in both warm and cold weather as it straddles the line of something filling yet light. Chef Yasmin finds that flaking the fish by hand is quicker and more fun. Chop the dill and flake the fish while the rice is cooking to pretty much eliminate all prep time.

Ingredients

  • 1 cup basmati rice or other long-grained rice (rinsed)
  • 2 cups water
  • 1 tablespoon olive oil or ghee
  • 28 ounces smoked fish (such as Honey Maple Smoked Salmon), cut or flaked
  • 1 cup frozen or fresh shelled broad (lima) or edamame beans
  • 1 large bunch dill, with leaves and stems roughly chopped (about 1 cup)
  • Greek yogurt, for serving
  • 1 lemon, cut into wedges, for serving
  • Salt to taste


Directions

In a flameproof casserole dish (Dutch oven) or large frying pan (skillet) with a tight-fitting lid, combine the rice, water and oil, then season well with the salt.  Cover and bring the water to an active boil, then reduce the heat to maintain an active simmer, keep covered and cook until most of the liquid has been absorbed, about 15–20 minutes. Try not to peek under too much until the end and keep the heat low so it doesn’t burn.

Stir in the broad beans and dill until you see green-speckled rice rather than solo white grains. Cook until the beans are warmed through, about 5 minutes more. Remove from the heat, fluff the rice with a fork and then stir in the smoked fish and cover while you set the table, about 5 minutes. Serve with lots of yogurt and lemon wedges.

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Chef Yasmin Fahr

Yasmin Fahr is a cookbook author + recipe developer with a deep love of cheesy phrases. She also has a penchant for lemons, fresh herbs, feta and cumin. She attended Cornell University and then completed a master’s degree in food studies from New York University. After freelancing at Food & Wine magazine, she ran the cooking section of a website as a food editor, moving on from there to spotlight as an undercover luxury hotel and fine dining restaurant inspector for Forbes Travel Guide for four years, traveling the world in the process. During that time, she wrote a weekly one-pot recipe column for Serious Eats (as her *cover job*) for two and a half years that led to her first cookbook, which was a New York Times, Forbes and Goop best spring 2020 cookbook pick. She is a regular contributor to NYT Cooking, and you can find her recipes online and in print publications such as Food52, The Kitchn, Today Food, The Washington Post, Serious Eats, Epicurious and others.

Read About Chef Yasmin

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