Rice with Dill and Spicy Beans

Rice with Dill and Spicy Beans

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Saffron may seem expensive, however you only need a little to add flavour and colour to a variety of savoury and sweet dishes. And, as long as it is kept dry and dark, it never goes off.
Servings: 4
Calories: 384


  • 10 oz basmati rice soaked in salted water for 3 hours
  • 3 tbsp melted butter
  • 6 oz broad beans fresh or frozen
  • 6 tbsp finely chopped fresh dill
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 3 saffron strands soaked in 1 tbsp boiling water
  • salt


  • Drain the rice and then boil it in fresh salted water for 5 minutes. Reduce the heat and simmer very gently for 10 minutes, until half-cooked. Drain and rinse in warm water.
  • Put 15 ml (1 tbsp) of the butter in a non-stick saucepan and add enough rice to cover the base. Add a quarter of
  • the beans and a little dill.
  • Add another layer of rice, then a layer of beans and dill and continue layering until all the beans and dill are used up, finishing with a layer of rice. Cook over a gentle heat for 10 minutes.
  • Pour the remaining melted butter over the rice. Sprinkle with the cinnamon and cumin. Cover the pan with a clean dish towel and secure with a tight-fitting lid, lifting the corners of the cloth back over the lid. Steam over a low heat for 30 - 45 minutes.
  • Mix 45 ml (3 tbsp) of the rice with the saffron water. Spoon the remaining rice onto a large serving plate and scatter on the saffron-flavoured rice to decorate. Serve with either a lamb or chicken dish.
Calories: 384 kcal
Carbohydrates: 66 g
Protein: 9 g
Fat: 9g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 82 mg
Potassium: 214 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 323 IU
Vitamin C: 1 mg
Calcium: 49 mg
Iron: 2 mg
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