Fava Bean Dill Rice

Name: Fava Bean Dill Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) basmati rice, rinsed well and drained; 1¼ cups (200 g) fresh or frozen shelled fava beans, thawed if frozen; 3 tablespoons (45 g) unsalted butter, divided: 2 tablespoons for cooking, 1 tablespoon for the garlic mixture; 4 cloves (20 g) garlic cloves, sliced thin, peeled and sliced thin; 2¾ cups (650 ml) low-sodium chicken or vegetable broth; ½ cup (20 g) fresh dill, chopped, finely chopped (about 2 tablespoons dried dill if fresh is unavailable); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A fragrant Middle Eastern rice dish studded with tender fava beans and bright dill, finished with caramelized garlic butter. The fava beans add earthiness and a creamy texture, while fresh dill brings herbaceous lift. This stovetop rice pairs beautifully with grilled meats, roasted vegetables, or can be served as a vegetarian main with yogurt and fresh greens.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: About 4 cups (about 6 servings as a side)

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Steps

Before you start

If using frozen fava beans, thaw them first or measure them while still frozen and add 1–2 extra minutes to cooking time
Rinse the rice well under cold water until the water runs mostly clear, or soak it in cold water for 15 minutes and drain—this prevents mushiness
Have all ingredients prepped and measured before you start cooking; rice dishes move quickly once liquid hits the pan

1
Toast the rice
- Heat 2 tablespoons (30 g) of butter in a medium saucepan (3-quart / 3-liter) over medium heat.
- Add the rinsed rice and stir constantly for 2–3 minutes, until the grains are lightly golden and fragrant, with a subtle nutty aroma.
- This toasting brings out the rice's flavor and helps keep grains separate.
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Ready when: rice is lightly golden and smells nutty
Tip: Stir constantly to prevent any grains from sticking to the bottom and browning unevenly.
2
Add broth and fava beans
- Pour the broth into the saucepan, scraping any toasted bits from the bottom with your wooden spoon.
- Add the fava beans and a pinch of salt.
- Stir well, bring to a boil over medium-high heat, then immediately reduce the heat to low, cover with the lid, and cook for 15 minutes without lifting the lid.
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Ready when: liquid is brought to a boil before reducing heat
Tip: Do not lift the lid while cooking; this releases steam and can lead to unevenly cooked rice.
3
Caramelize the garlic
- While the rice cooks, heat 1 tablespoon (15 g) of butter in a small skillet over medium heat.
- Add the sliced garlic and cook, stirring often, for 4–5 minutes, until golden brown and deeply fragrant.
- Be gentle; garlic can burn quickly.
- Remove from heat and set aside.
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Ready when: garlic is deep golden brown and very fragrant
Tip: Lower the heat slightly if the garlic begins to brown too quickly—burnt garlic will taste bitter.
4
Check rice and fluff
- After 15 minutes, remove the saucepan from the heat.
- Lift the lid carefully (watch out for steam) and check the rice with a fork: the grains should be tender and the liquid absorbed.
- If there's still visible broth, cover and let it rest for 2–3 more minutes.
- Fluff the rice gently with a fork to separate the grains.
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Ready when: rice grains are tender and liquid is absorbed; grains separate easily with a fork
Tip: Fluff gently from the bottom up to avoid mashing the grains; this keeps them light and separate.
5
Finish with dill and garlic
- Stir the fresh dill into the hot rice along with the caramelized garlic butter (including any browned bits left in the skillet).
- Gently fold everything together until the dill is evenly distributed and the garlic-butter mixture coats the rice.
- Taste and adjust salt and pepper as needed.
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Ready when: dill and garlic are evenly mixed throughout; rice is well coated with butter
Tip: Add dill at the end so it stays bright and aromatic rather than cooking down and losing its fresh flavor.

Good to know

Tips

Fava beans can sometimes be bitter if large; if you find them unpalatable, blanch them briefly (2 minutes) in boiling water and slip off the outer skin for a creamier, sweeter result.
For extra richness and color, stir in a pinch of saffron threads (about 5–10 threads steeped in 2 tablespoons warm broth) along with the dill.
This dish tastes best served warm but is also delicious at room temperature, making it ideal for picnics or meal prep.
To make it a complete light meal, top with a dollop of thick yogurt, a squeeze of lemon, and some toasted nuts like almonds or pistachios.

Make ahead

You can cook the rice up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently over low heat on the stovetop with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). The dill and garlic butter can be added fresh just before serving for best flavor, or stirred in before reheating.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with 2–3 tablespoons of broth or water, stirring often over medium-low heat until warmed through. Do not freeze, as the texture of the rice may become grainy upon thawing.

Substitutions

fresh or frozen shelled fava beans → shelled peas or edamame. Both are closer in size and sweetness to fava beans. Use the same amount and cooking time; they'll be tender by the end of the rice cooking.
fresh dill, chopped → fresh parsley or tarragon (or 1 tablespoon dried dill if fresh herbs are unavailable). Parsley offers a milder, fresher note; tarragon adds a subtle anise flavor. Adjust to your taste preference.
basmati rice → long-grain white rice or jasmine rice. Both have similar cooking times. Jasmine rice may be slightly softer; basmati will remain more separate.
low-sodium chicken or vegetable broth → vegetable broth or water. Water will work but will produce a less flavorful rice; vegetable broth keeps the dish vegetarian.