Iraqi rice
This is very similar to green Iranian rice, except it has more garlic.
Servings: 4
- 3 tbsp olive oil
- 3 shallots or a medium brown onion finely chopped
- 3 to 5 cloves garlic, minced, or more, if you wish finely chopped
- 150 g basmati rice steamed with a little sea salt in the water
- 300 g broad beans double podded
- Bunch fresh dill finely chopped
- 1 lemon, zest and juice of
- Salt and pepper
- 50 g butter
Steam the rice, double pod the broad beans, chop onions, garlic, dill so everything is ready
Preheat the oven to 180C
Heat the olive oil in a wide frying pan
Soften the shallots, then add the garlic
Add the cooked rice, the dill, broad beans, lemon juice, salt, pepper. Stir and cook on a low heat for 10 minutes.
Add a big knob of butter