Fava Bean & Dill Rice Recipe

Rinse and measure rice

Place the rice in a fine-mesh sieve and rinse under cold running water, swishing with your hand, until the water runs clear. Drain well. This removes excess surface starch and prevents clumping.

Combine stock and salt in a medium saucepan and bring to a gentle simmer over medium heat. If using low-sodium stock and you prefer a bit more liquid, add up to 1/4 cup water to reach 3 1/4 cups total liquid.

When the stock is simmering, add the rinsed, drained rice to the pot. Stir once to distribute, raise heat to bring back to a gentle simmer, then cover, reduce heat to low and cook undisturbed for 15 minutes (for jasmine) or 18 minutes (for basmati), until liquid is absorbed and rice is tender.

Remove the pot from heat and let the rice rest, covered, for 8 minutes to steam. Do not lift the lid during this time.

Prepare fava beans (if fresh or frozen in pods)

If using fresh fava beans in pods, shell them. Blanche shelled beans in boiling salted water for 1–2 minutes until bright green and slightly tender. Transfer immediately to an ice-water bath to stop cooking. Slip each bean out of its tough outer skin by pinching; reserve the inner bright green beans. If using pre-shelled frozen favas, thaw and proceed; if small and tender, you may skip the double-peel step.

Heat the olive oil and butter in a large skillet over medium heat until butter foams. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant (do not brown). Add the prepared fava beans and cook, stirring, for 2–3 minutes until heated through and beginning to develop a little color. Taste and season with a small pinch of salt if needed.

Stir in half of the chopped dill, the parsley (if using), lemon zest and lemon juice, and the black pepper. Cook for another 30 seconds to combine flavors, then remove from heat.

Fluff the rested rice gently with a fork to separate grains. Add the rice to the skillet with the fava mixture (or transfer both to a large mixing bowl). Fold together gently with a spatula or wooden spoon so the rice is evenly coated and the favas distribute through the rice without mashing the grains.

Taste and adjust seasoning: add more salt if necessary, a squeeze more lemon juice for brightness, or additional chopped dill to taste. If using cheese, fold in the grated Parmesan or pecorino now to melt slightly into the warm rice.

Transfer to a serving dish. Drizzle with the extra-virgin olive oil, sprinkle remaining fresh dill and sliced scallions on top as garnish. Serve warm.