Lebanese Style Fava Bean Pilaf Recipes

FUL MEDAMES

Steps:

• Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
• Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
• Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
• Meanwhile, combine all the ingredients for the sauce in a small bowl.
• When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
• Serve with fresh parsley on top along with warm pita, tomatoes and radishes.

LEBANESE STYLE FAVA BEAN PILAF

Steps:

• On a cutting board, mash the garlic and 1/2 teaspoon salt together with the side of a knife until a paste forms. Place in a small bowl with the lemon juice and set aside.
• Heat the oil in a heavy saucepan, then add the onions and sauté until they soften.
• Add the ground chicken and cook on high, breaking up the meat, until the juices start to run out. Season with salt and pepper to taste, and the allspice.
• Add the rice, squash, beans, and hot stock. Lower the heat, cover, and let simmer for 15 minutes.
• Turn off the heat.
• Remove the cover and add the garlic and lemon mixture, stirring to combine.
• Cover and let rest for another 5 minutes.
• Place the rice in a serving dish, sprinkle with the cilantro, and serve immediately.

LEBANESE RESTAURANT RICE PILAF

Steps:

• Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
• Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
• Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
• Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.