Broad Bean Rice Pilaf

Embrace summer with this Middle Easter broad bean rice pilaf. Simple and delicious, ready in a flash and loaded with flavour.
15 minutes
30 minutes

About this recipe

Embrace summer with this Middle Easter broad bean rice pilaf or impress your friends and family with a Middle Eastern twist to your occasion. Simple and delicious, this is also the best weeknight dinner — ready in a flash and loaded with flavour.

Broad bean rice pilaf is superbly served with some roasted tomatoes or a creamy natural yogurt. I’ve had so much wonderful feedback on my rice dishes and this simple recipe using frozen broad beans is sure to become yet another favourite meal for your family.

broad bean rice pilaf served in a bowl


Main Ingredients

  • 750 grams of fresh (young beans with tender stalks or frozen broad beans)
  • ¼ cup olive oil
  • 2 onions diced
  • 6 garlic cloves crushed
  • 1 long fresh red chilli finely diced
  • 1 bunch of coriander finely chopped (approximately 1 cup)

Cooked White Rice

  • 2 tablespoons olive oil
  • 1 cup of rice
  • 1½ cups of water

Notes from Rouba

  • Broad beans, also known as fava beans, are an excellent source of protein and fibre. They have loads of health benefits.
  • The outer skin can only be eaten in very young beans. Otherwise, it’s the seeds within the pods that you want to eat. If the outer skin is rough, remove it and use the beans only.
  • If the stalks have strings, remove them prior to cutting them.
  • Leftover rice is perfect for this recipe.
  • You can make the rice in a rice cooker.


Step 1.

De-string the broad beans and roughly cut them into bite-size pieces. Place them in a bowl of water and set them aside.

To make the rice, place rice in a sieve and wash until water runs clear. Add the 2 tablespoons of olive oil to a non-stick pot, add rice, season with salt and stir well. Add boiling water, lower the heat to a simmer and cover the pot with a lid. Simmer on low for approximately 20 minutes or until rice is cooked.

Step 2.

To make the broad beans, heat olive oil in a non-stick pot over medium heat, add chopped onions, chilli, and garlic, and sauté until translucent. Add the wet broad beans (add ½ a cup of the water only if using frozen beans). Season with salt and pepper. Cover with a lid, reduce heat, and simmer for approximately 25-30 minutes or until the broad beans are cooked through.

Step 3.

Add the cooked rice and chopped coriander to the broad bean mixture and stir through.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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