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Ingredients
- 14 ounces fava beans, frozen
- 1 1/2 bunches dill
- 1 to 2 teaspoons salt
- 3/4 cup corn oil
- 1 tablespoon chicken bouillon
- 4 to 5 cups basmati rice
- water
- 12 ounces peas and carrots, frozen
- corn oil (for frying)
- salt (to taste)
Instructions
- Step 1 Soak dill in water, making sure to remove all dirt from leaves. Remove stems and discard, then roughly chop dill into 1/2 inch pieces.
- Step 2 Wash rice under running water. Make sure to remove all debris from the rice, then drain.
- Step 3 Heat 3/4 cup corn oil in a large heavy-bottomed pot over medium heat.
- Step 4 Add dill and frozen fava beans to the pan and mix well, then add the rice.
- Step 5 Add enough water to the pot so that the water level is about 1 inch above the surface of the rice.
- Step 6 Add 1 to 2 teaspoons salt and 1 tablespoon chicken bouillon to the pot and cover with a lid.
- Step 7 Stir the rice every 5 minutes for 20 minutes, then turn the heat to low.
- Step 8 Continue to cook the rice for about 30 minutes longer then remove to a serving dish.
- Step 9 In a separate pan, heat corn oil and lightly fry frozen peas and carrots. Salt to taste and sprinkle over rice as a garnish.
