Fava Bean, Chicken And Dill Pilaf

Prep time

Cook time

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This flavourful, healthy rice pilaf is easy to prepare and great for serving to company as well. So tasty and satisfying, this is sure to become a family favourite!
Recipe type: Entree
Cuisine: Middle Eastern
Serves: 4

  • 1 lb (450g) Zamzam boneless skinless chicken breasts, cut into small bite sized pieces
  • 1 tbsp lemon juice
  • Salt to taste
  • ½ tsp each, ground, divided: cinnamon, roasted cumin, black pepper, saffron strands, paprika
  • 1 cup basmati rice, rinsed
  • 1 tbsp oil
  • 1 cooking onion, thinly sliced
  • 1 cup chopped fresh dill
  • 1 cup double shelled fava beans, fresh or frozen

  1. Combine chicken with lemon juice, salt and ¼ tsp of all the spices and saffron. Mix well and marinate in refrigerator for 10 min.
  2. Meanwhile, bring 4 cups of water to boil in saucepan over high heat. Add rice, bring to a boil again. Reduce heat to medium and cook for 8 min until rice is just done but not mushy, stirring occasionally. Drain and spread on a tray to cool slightly.
  3. Warm oil in deep non-stick skillet set over medium high heat. Add onions, sauté for 5 min until slightly softened. Add chicken with all its marinade, sauté for 2 min to seal flavours. Add reserved rice, dill, fava beans, remaining spices, saffron and salt, mix gently. Cover skillet, reduce heat to medium low and cook for 20 min without uncovering skillet or stirring pilaf. Let rice rest for 5 min before serving.

Serving Idea: Serve with chopped tomato, cucumber, red onion and parsley salad or serve with yogurt – vegetable raita.

Chef’s Tip on how to use fresh fava beans: Shell fava beans from their pods. Cover with water in saucepan and bring to a boil. Turn off heat, drain fava beans and cool to room temperature. The outer skin will peel away easily and you can pop the fava beans out. For additional flavour, add other finely chopped herbs such as parsley, coriander and mint along with the dill.

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