Persian Rice With Fava Beans and Dill (Baqala Polow)
['2 cups (400g) white basmati rice', '3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans', '½ cup (120ml) olive oil', '1 (4-inch/10cm) cinnamon stick', '1 leek (white and green parts), finely chopped', '4 cloves garlic, peeled and crushed', '2 teaspoons salt', '½ teaspoon freshly ground pepper', '¼ teaspoon turmeric', '2 tablespoons ground cardamom', '2 tablespoons rose water', '3 cups (700ml) water', '3 cups (250g) coarsely chopped dill weed', '½ teaspoon ground saffron dissolved in 2 tablespoons rose water', 'Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)']
Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.
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