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Rice Salad with Fava Beans and Pistachios

['1/2 cup wild rice', 'Kosher salt', '1 cup basmati rice', '1 dried Iranian lime (optional)', '1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed', '1/2 cup chopped fresh dill', '1/2 cup chopped fresh flat-leaf parsley', '1/2 cup unsalted, raw pistachios', '1/4 cup olive oil', '2 teaspoons finely grated lemon zest', '1/4 cup fresh lemon juice', '1/2 teaspoon Iranian lime powder or 1 teaspoon finely grated lime zest', 'Dried Iranian limes', 'also known as limu omani', 'are available at Middle Eastern markets and online.']

Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.
Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.

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