Timman Bagilla — Print Recipe — The Culinary Codex

Fluffy basmati rice studded with tender fava beans and laced with fragrant fresh dill. This vibrant green and white Iraqi rice dish celebrates spring with its fresh, herbaceous character.

Ingredients

2 cups basmati rice, soaked 20 min
2 cups fresh or frozen fava beans, shelled
1 large bunch fresh dill, finely chopped
3 tbsp vegetable oil
1 tsp turmeric
1 tsp salt
3.5 cups water
1 dried lime (loomi), pierced

Instructions

1 Rinse soaked rice until water runs clear. Drain thoroughly in a colander.
2 Heat oil in a pot over medium heat. Add turmeric and stir for 30 seconds until fragrant and oil turns golden.
3 Add the fava beans and sauté for 2 minutes. Add the drained rice and stir gently to coat every grain with the turmeric oil.
4 Pour in water, add salt and the pierced dried lime. Bring to a boil without stirring.
5 Reduce heat to the lowest setting, fold in the fresh dill, cover tightly with a lid wrapped in a towel to absorb steam, and cook for 20 minutes.
6 Remove from heat and let rest covered for 10 minutes. Fluff gently with a fork, remove the dried lime, and serve warm with yogurt or stew.

Did You Know?

Iraqis eagerly await spring for fresh fava beans, and timman bagilla is the first dish made when the new season beans arrive at the market.