This Persian-inspired recipe by the owners of New York Shuk calls for fresh fava beans, but you can also use frozen peeled favas briefly thawed in cool water and drained for a delicious gluten free dinner.
Saffron Fava Beans and Rice with Fried Potatoes Gluten-Free Recipe
- 1-1/2 cups basmati rice
- 4 tablespoons canola oil. plus more for frying
- Kosher salt
- 2-1/2 cups boiling water
- 1 bunch dill leaves. finely chopped
- Pinch of saffron
- 1-1/3 pounds shelled and peeled fresh fava beans
- 3 cloves garlic. minced
- 3 medium russet potatoes. peeled
Prepare the rice: In a wide pot, stir together the rice, 2 tablespoons of the oil, and 2 teaspoons salt, then warm over medium heat for 3 minutes. Mix in the boiling water. Bring to a boil for 1 minute, lower the heat to a simmer, cover, and cook for 5 minutes. Mix, cover again, and cook for 10 minutes longer. Turn off the heat, remove the lid, place 2 paper towels or 1 clean kitchen towel over the pot, cover with the lid, and let rest for 20 minutes. Using the wooden spoon, gently fold the rice from the bottom to the top a few times to mix. Gently stir in the dill, season to taste with salt, and set aside.
Prepare the fava beans: In a small bowl, combine the saffron and 1/3 cup warm water and let sit for 15 minutes. Prepare a bowl of ice water. Bring a large pot of salted water to a simmer, add the fava beans, and cook for 3 minutes. Immediately cool in the ice water, then drain.
In a large skillet over medium heat, warm the remaining 2 tablespoons of oil and the garlic until it just starts to sizzle and smell garlicky, about 1 minute. Add the fava beans and sauté for 3 minutes, mixing every minute or so. Add 1 teaspoon salt and the saffron water and cook for 2 minutes longer, mixing every 30 seconds. Season to taste with salt and set aside.
Prepare the potatoes: Cut the potatoes lengthwise 1/2 inch thick to create 3 or 4 slabs per potato. Pat dry with paper towels. Fill a large skillet with 1/2 inch oil and heat over medium-high heat until the temperature reaches about 350°F to 360°F or until you see small waves in the oil and a potato sizzles gently when dropped into the oil. Working in batches, add the potatoes in one layer and cook until lightly golden, 2 to 3 minutes, then turn over and cook until golden on the second sides, about 2 minutes longer. Cut one to test for doneness: it should be fully cooked and soft inside. Drain on paper towels and season generously with salt.
To assemble, in a shallow serving dish, layer half of the potatoes so they’ll peek out when you top them with the rice. Mix the rice with the fava beans, season to taste with salt, and top the potatoes with the mixture. Arrange the remaining potatoes around the rice and serve.
Photography Christine Han