Riz b'foul is perfect for feasts and is definitely one of my top five favourites. Essentially it is a Persian Iraqi dish which my mum learnt from my dad's side of the family. The best bit is when she pours brown butter on the top of the rice at the end which makes its luxurious. I love eating it with salad though it can also be eaten with a helping of plain yoghurt.
Broad Bean and Dill Rice (Riz b'foul) with Chicken
For the chicken
- 10 chicken thighs
- 2 lemons
- 4 garlic cloves
- 1 onion chopped
- 1 cup plain yoghurt
- 1 tbsp seven spice
- 1 tspn paprika
- 1 tspn turmeric
- 1 tspn ground coriander
- 1/2 tspn ground ginger
- 1 1/2 tspn pepper
- 1 1/2 tbsp salt
- 2 tbsp olive oil
For the rice
- 5 cups basmati rice
- 200 g dill
- 1 kg broadbeans
- 1 1/2 tbsp salt
- 3 tbsp butter
- Pinch of saffron
- Boiled water
To make the chicken
Mix all the ingredients for the chicken marinade in an ovenproof dish and leave to soak for 1-2 hours if pressed for time, but ideally overnight in the fridge.
When ready, cover the chicken with foil and place in the oven for 30 minutes at 200°C, then remove the foil and reduce to 170°C for another half hour.
Turn the chicken half way through and baste with the running juices in the pan.
To make the rice
Chop the dill and set aside.
Wash the rice and drain, set aside
Take the skins off the broad beans and rinse. Add to a large pot
Boil approx 2 litres of water and add to the pot. Bring to the boil.
After 5 minutes of boiling the broad beans, add the rice to the pot, making sure the rice is covered by 1-2 inches of water, add 1 tbsp of salt to the water and continue to cook for 15 minutes.
Add the dill to the pot for a minute and then turn the heat off.
Drain the rice into a colander and place back into the pot. Cover with a lid until serving.
Melt the butter in a milk pan on low heat until golden.
Turn out the rice onto a large platter. Lay the chicken thighs on top.
Pour the melted butter over the rice just before serving.