Approximate Yield: 2-4 servings
Recipe excerpted with permission from Keeping It Simple by Yasmin Fahr, published by Hardie Grant Books February 2020.
Photography by Patricia Niven
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.
1 cup basmati rice or other long-grained rice (rinsed)
2 cups water
1 tablespoon olive oil or ghee
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
Prep time: 10 minutes
Total time: 30 minutes
1. 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.
2. 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.
The full cookbook by Yasmin Fahr can be purchased on Amazon.