Nutrition information coming soon.
Prepare the rice the same way you would for white rice. Once you have placed the rice in a strainer, stop and pick up from there.
Clean and chop the dill in batches.
Sauté fava beans and garlic in some oil for about 5-6 minutes. Season with salt and pepper.
Add saffron water to yogurt as you would for the white rice recipe.
Mix a couple of spatulas of rice with yogurt.
Marinate the lamb cubes with yogurt, advieh, seasoning, yogurt and garlic paste and keep for 3 hrs.Add enough water to cover the bottom of the pot. This should be a thin layer. Add 3 tbsp. of Canola Oil. Give it a shake so that water and oil mix a little.
Layer the bottom of the pot with rice and yogurt mixture.
Add a generous amount of dill and then cover with a small layer of rice. Then layer the lamb cubes.
Sprinkle 1 tsp of advieh over the rice. On top of it add a generous layer of fava beans.
Then add a very generous layer of dill. Very gently with a spoon mix the rice, fava beans, and dill. Continue layering until you are out of both rice and the rest of the ingredients.
Layer the rice in the end. Sprinkle a little advieh on top.
With the back of your spatula create some holes making sure that you don’t go past the yogurt and rice mix.
Cover and cook on high for 10 minutes. Then place a towel over the lid, as shown above, and cook on medium-low for 1 hour.
For this type of rice add some butter or oil half way through the cooking process. Just melt 2-3 tablespoons of butter and pour over the rice. You can also add some saffron to the butter. This will not only add a layer of flavor, but it will also give some of the rice a deep yellow color.