Iranian-Inspired Rice and Broad Beans
Iranian-Inspired Rice and Broad Beans Recipe
Ingredients
2 cups basmati rice
4 cups broad beans
2 red onions, chopped
4 cloves garlic, minced
Salt, to taste
2 tablespoon seven spice
¼ cup olive oil
1 cup mixed raw nuts (almonds, cashews, pistachios)
A pinch of saffron
2 tablespoons rose water
1 cinnamon stick
2 cardamom pods
1 cup fresh dill
Directions
Wash the rice until the water is now longer cloudy. Cover with water and set aside
In the meantime, place the broad beans in a large bowl and cover with water, set aside
Prepare the saffron by soaking the saffron strands in rose water
In a large pot, over medium high heat, add olive oil and toast the mixed nuts. Remove from oil and set aside (this will be used for garnish)
Add more oil if needed, then saute the onions, garlic, cinnamon stick, cardamom pods, and dill for 5 minutes, until the onions are softened
Drain the rice and add in the rice and mix well with the onions and spices. Pour in the saffron and rose water and saute for 2 minutes until combined
Drain the broad beans and toss them in with the rice
Cover with water (just to cover the rice and beans)
Bring to a boil and then cover and cook over low heat for 15 minutes
Turn off the heat and let stand for 15 minutes then fluff with the fork
Top with sauteed nuts and a side of yogurt
Step by step recipe is available at:
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How to make String beans and Carrot
INGREDIENTS USED
400g Fresh French Beans
2 medium carrots
Unsalted butter
Olive oil
Onion powder
Garlic Powder
Salt
Black pepper
How to make Fabada Asrutiana (Spanish bean stew)
Full recipe:
Winter Stew | One-Pot Recipe | Easy Recipe | High in Protein
Fabada Asturiana is the perfect winter stew for when the cooler weather sets in. It is very easy to make and requires little more than leaving the ingredients simmering down in a large pot over a few hours. This classic regional Asturias recipe combines pancetta, chorizo, morcilla, and the prized Fabada Asturiana broad bean.
Ingredients:
14oz (400g) cooked white beans, or other large white beans
20 fl oz (600ml) chicken stock (homemade or store-bought)
4 chorizo sausages (approx 5oz. / 150g)
2 blood sausages (approx 3.5oz /100g)
3.5 oz. (100g) pancetta (or thick-cut bacon)
5 oz. (150g) pork belly
1 head garlic, whole, outer skin removed
1 onion, brown husk/skin removed
1 teaspoon of smoked paprika
1 pinch of saffron threads
½ cup of extra virgin olive oil
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Simple VEGAN recipe: BROAD / FAVA BEAN & ARTICHOKE STEW
Hi friends, sorry for the delay in posting videos. We had to take a break as Ana was sick and couldn't film. Today we made a wonderful broad bean and artichoke stew which is one of our favourite meals. This is a delicious, simple and VEGAN recipe that you should definitely try. The ingredients are not too expensive and the flavour of the dish is unbeatable. Please let me know if you have any questions or if you try this recipe. Thanks for watching.
How to Make - Favas Guisadas/Fava Stew with Linguica! Traditional Portuguese Style Comfort Food!
Duane shows us all how to make favas guisadas, or as we call it in English fava stew, with linguica. No canned favas here, nope Duane went the traditional route and soaked the dry fava beans over a night or two till they were plump and ready to throw in the stew pot.
#portuguese #portuguesefood
Portuguese Favas Recipe
Ingredients:
• 1-1/2 tubes linguica cut into ¼ in thick chunks
• 4 med onions chopped into large chunks of about 6 pieces per onion
• 2 bags dry favas or 4 15.5 oz cans – Can use green or brown fava beans
• 2 15.5 oz cans tomato sauce
• 2 cans tomato paste
• ¼ cup minced garlic or 2 - 3 heads of garlic
• ¼ cup olive oil
• 6 cups chicken broth
• 2 16-ounce beers – light beer works well. Can be older, but not flat beer
• ¼ - ½ cup Franks red hot or other preferred hot sauce
• ¼ - ½ cup hot crushed red pepper – to taste
• 2 tsp salt
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp paprika (smoked preferred)
• 1 tsp red pepper flakes
• ½ tsp black pepper
For dried favas do the following prep:
Add 1 gallon of water to a large pan. Add ¼ cup of coarse salt and mix it until dissolved.
Place the dry beans into the pan and cover it. Soak at room temp for 48 hours.
Once complete, drain the beans and replace the water using 1/8 cup of salt.
Bring the beans to a boil on the stove and cook over medium-high heat for about 1 hour.
This step will help soften the skins on the beans making the rest of the cooking process easier.
Recipe instructions:
Add olive oil to a large pan and add onions. Cook until they begin to soften.
Once soft, add garlic and salt. Cook 5 minutes
Add half of the chicken broth and all the linguica and cook till boiling.
Add half the tomato sauce and half the tomato paste and mix well. Return to boiling
Add favas and 1 beer returning to a boil on a low flame.
Once boiling add remaining seasonings, crushed pepper, and hot sauce to taste.
Add remaining tomato sauce, paste, and chicken broth. Return to boiling over a low flame.
Mixture should be slightly thick like stew.
Continue to cook beans over a very low simmering heat.
Stir every 10 minutes to prevent burning. This will be a long process.
After about 1-1/2 hours (for dry beans, 1 hour for canned), add second beer and continue to simmer and stir for another 1-1/2 hours (for dry beans, 1 hour for canned).
Cook beans until they are nicely browned, and the skins have softened. With dry brown beans this will likely take about 4 hours total. With canned beans, it will be significantly shorter finishing in about 2-1/2 hours.
Serve as an appetizer, or a side dish with white rice.
Saffron Lamb Shanks with Broad Bean and Dill Rice
I always love to prepare my signature Saffron lamb shanks served with Baghali Polo (Broad bean and dill rice) on the side. It is a wonderful and delicious dish which I prepared with @langnesehoneyarabia . The honey is the secret ingredient I add to this recipe, it adds a beautiful layer of flavour and the enzymes in the honey act as a natural tenderizer. Try this delicious and get ready to wow your guests. #cookingwithzahra
Ingredients:
Ingredients:
• 6 lamb shanks
• 1 large onion, thinly sliced
• 1 cinnamon stick
• 6 tbsp. flour
• 1 tsp. cinnamon
• 1 tsp. turmeric
• ½ tsp. cardamom powder
• 1 tsp. white pepper
• 1 tsp. black pepper
• 3 tsp.7 spice
• Salt
• Vegetable oil
• 1 tbsp. @langnesehoneyarabia honey
• Pinch of saffron threads