Lunches
Timman Bagilla (Rice with Fava Beans and Dill)
Ingredients
- 400 g (2 cups) basmati rice
- 300 g (2 cups) shelled fresh or frozen fava beans
- 30 g (1 cup) fresh dill, chopped
- 60 ml (1/4 cup) vegetable oil
- 1 tsp ground turmeric
- 1 tsp salt
- 750 ml (3 cups) water
Method
- Rinse rice until water runs clear, then soak in salted water for 30 minutes; drain.
- Heat oil in a large pot and lightly sauté the fava beans for 3–4 minutes.
- Stir in turmeric, then add rice and gently toss to coat.
- Add water and salt, bring to a boil, then reduce heat to low and cover.
- Cook for 15–18 minutes until rice is tender and water is absorbed.
- Fold in chopped dill just before serving, fluffing gently with a fork.
Introduction: A beloved springtime dish made when fresh fava beans and dill are in season, Timman Bagilla combines fragrant basmati rice with tender beans, often served alongside yogurt or a light stew for a comforting family lunch.
Cultural Background: A beloved springtime dish made when fresh fava beans and dill are in season, Timman Bagilla combines fragrant basmati rice with tender beans, often served alongside yogurt or a light stew for a comforting family lunch.
Tips: If using dried fava beans, soak overnight and pre-cook until just tender before adding to the rice.
Variations: Some cooks add a knob of butter at the end for extra richness, or a pinch of dried mint alongside the dill. Naturally vegetarian and vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of water, or microwave covered for 2 minutes.
FAQs:
Q: Can I use frozen fava beans?
A: Yes, they work very well and save preparation time.
Q: What is this dish traditionally served with?
A: Plain yogurt or a light meat stew on the side.
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