My mom mentioned this recipe that she recently learned. Since I had some fava beans growing in our backyard, I had to try it out. Since we hardly consume rice, I used bulgur to make this pilaf. Amazing combination of 3 main ingredients: bulgur, fava beans and fresh dill. I would have never imagines such a result, but here it was.
Later I made the same pilaf, this time also adding artichokes. Try that, too if you like artichokes.
I must say that shucking the fava beans takes quite a time. Don’t spare.
- About 1 cup of shelled, shucked fava beans
- 1 cup of coarse bulgur
- 1 medium size onion
- 4 tablespoon olive oil
- 1.5 – 2 cups of hot water (use broth if you have any)
- salt to taste
- fresh fill, chopped, about 3 – 4 tablespoons
- Cut the onions small, shell and shuck the fava beans
- Heat the olive oil, cook the onions until translucent. Add bulgur and fava beans. Add salt and hot water, stir well and cover. Reduce the heat to medium – low, cook your pilaf until water is absorbed
- When cooked, take off the heat. After cooled a bit, stir in the chopped dill
Serve warm or cold, either way is delicious!