1 cup sella basmati rice
1 teaspoon salt
2 table spoons olive oil
1/2 cup chopped dill
1 cup broad beans; frozen
1/4 teaspoon saffron; crushed and soaked in a warm water (1 tablespoon)
- Wash the rice thoroughly and soak with salt in some cold water for 30 minutes.
- Boil the broad beans for 5 minutes, cool in cold water and peel.
- Place 3 cups of water with the drained rice in a pan and bring to boil. Reduce the heat and simmer for 15 minutes, drain the rice.
- Heat 1 tablespoon of olive oil in a pan, when hot, add a third of the drained rice, cover with half the dill and beans. Add another layer of the rice and cover with the other half of the dill and beans, finally add the remaining rice. Drizzle the remaining olive oil and the saffron on the top and cover. Reduce the heat and leave the rice to cook for 15 minutes.