Aromatic rice with dill and fava beans ('Aish shbint wi bajilla) from Cardamom and Lime: Recipes from the Arabian Gulf by Sarah Al-hamad

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Notes about this recipe

  • TrishaCP on June 04, 2017

    The flavors of this dish were lovely and subtle and indeed aromatic. I was mistrustful of the rice cooking technique, which calls for leaving the lid off the pot until the water is absorbed (you finish by covering the rice and letting it steam), but decided to try it anyway. I found that the top half of my rice was cooked beautifully, and the bottom half was mushy, so I would cook it like I normally would do next time (covered).

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