Iraqi and Persian dill rice

Wash the rice in room temperature water three to four times, changing the water each time until it stays clear.

Drain, cover with clean water and soak 30 minutes so the rice absorbs slowly and does not crack.

Dice half an onion small and chop 50 g of dill with the thick stalks trimmed off.

Cover 150 g of broad beans with very hot water for a minute, then pinch and squeeze the skin off each bean and split it in half.

Heat a stainless steel pot over medium high, add a tablespoon of vegetable oil and saute the onion five to six minutes until the edges turn golden.

Add one clove of minced garlic and cook about 30 seconds until fragrant.

Add the broad beans and two thirds of the dill and saute about two minutes until they release their moisture and the dill sticks to the pan.

Add the soaked rice and season with a teaspoon of salt and half a teaspoon of black pepper.

Add a little stock to help mix, flatten the rice, then pour in enough liquid to sit just above the surface.

Bring to a boil on high, cover and boil two to three minutes.

Once the liquid has disappeared, drop to low, cover and steam 20 minutes.

Fluff the grains with a fork, heat off, then gently fold in the remaining chopped dill.