Lebanese Style Fava Bean Pilaf
Elevate your weeknight dinner with this aromatic Lebanese-Style Fava Bean Pilaf, a wholesome and flavorful dish brimming with Middle Eastern charm. This one-pot recipe features tender long-grain rice cooked in fragrant spices like cumin, coriander, and cinnamon, perfectly complementing the buttery fava beans layered in for the final steam. Fresh herbs like dill and parsley add a burst of color and vibrancy, while optional toasted pine nuts provide a delightful crunch. Ready in just 40 minutes, this vegan and gluten-free pilaf is perfect as a hearty main or a stunning side, served with lemon wedges for a tangy finish. Whether you’re hosting a gathering or craving comfort food with a twist, this dish combines simplicity with a taste of Beirut.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1.5 cups long-grain rice
- 2.5 cups vegetable broth or water
- 1.5 cups fava beans, cooked or canned (drained and rinsed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons toasted pine nuts (optional, for garnish)
- 1 lemon lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large saucepan or deep skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, and the cinnamon stick. Cook for another 1-2 minutes until the spices are fragrant.
Add the long-grain rice to the pan and stir for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.
Pour in the vegetable broth or water and add the salt and black pepper. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, quickly lift the lid and scatter the cooked or canned fava beans over the top of the rice. Do not stir. Cover again and cook for an additional 5 minutes.
Turn off the heat and let the pilaf sit, covered, for 10 minutes to allow the flavors to meld.
Remove the cinnamon stick and fluff the rice with a fork, gently mixing in the fava beans.
Garnish with fresh dill, parsley, and toasted pine nuts, if using.
Serve warm with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 15.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
