Fresh fava beans simmered with rice and plenty of dill, a light, herby Lebanese one-pot dinner traditionally made in spring.
Riz bi foul is a springtime dish in Lebanon, timed to the season when fresh fava beans are in their best form, simmered together with rice and a generous amount of fresh dill for a light, herb-forward one-pot meal. Unlike heavier meat-based rice dishes, this one leans vegetarian and simple, the fava beans providing protein and a slightly earthy sweetness that pairs naturally with dill's bright, slightly anise-like flavor. Cooked together in one pot so the rice absorbs the beans' starch and the dill's aroma throughout, this dish is traditionally served with a side of yogurt, its cool tang balancing the dish's herby richness.
Serves 4
Heat olive oil in a pot and cook onion until soft, about 6 minutes, then add garlic for 1 minute.
Stir in the fava beans and cook 3-4 minutes.
Stir in the rinsed rice, then add water or stock and salt; bring to a boil.
Cover and simmer 18 minutes until the rice and beans are tender.
If using fresh, older fava beans, consider peeling the tough outer skin from each bean before cooking for a more tender bite.
Remove from heat and stir in the chopped dill, then let rest 5 minutes covered.
Fluff with a fork and serve warm with a side of plain yogurt.
If your fava beans are large or older, peel off the tough outer skin after a brief blanch for a much more tender final texture.
Add the dill only after the rice is fully cooked, off the heat, so its bright flavor doesn't fade during a long simmer.
Serve with plain yogurt on the side — its cool tang is a traditional and welcome contrast to the dish's herby richness.
Adding a squeeze of lemon juice at the end brightens the dish further.
Some versions include small pieces of lamb for a heartier, non-vegetarian variation.
Frozen fava beans work well when fresh ones aren't in season, making this a year-round option.
Refrigerate up to 3 days in an airtight container; reheat gently with a splash of water to loosen the rice.
Riz bi foul reflects the seasonal rhythm of Lebanese home cooking, traditionally made in spring when fresh fava beans are at their peak, a practice of eating according to what's freshly available that remains strong in Lebanese culinary culture.
Yes, soak and cook them separately until tender first, since dried beans take much longer than fresh or frozen ones to soften.
Fresh parsley or a mix of parsley and a bit of dried dill can substitute, though the flavor will be less distinctly herby.
They may be older beans with a thick outer skin — peel them after a quick blanch, or extend the simmering time slightly.
Per serving (320g / 11.3 oz) · 4 servings total
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