Broad Beans & Rice (“Roz bfoul”)

A mouth-watering traditional Syrian dish with a European twist. Suitable for all including toddlers & babies.
Prep & Cook time: 45 minutes


400 grams green broad beans (frozen or fresh)
4 TBSP olive oil
5 thyme springs
juice of 2 lemons
1 TBSP cumin powder
4 cups chicken stock*
2 TBSP fresh & chopped herbs of each: mint, parsley, dill, and coriander
5 crushed garlic cloves
small white onion finely minced
250 grams lamb (can substitute with beef or a mix of both)
2 cups white basmati rice (or thick Egyptian rice) soaked for 30 minutes then drained- if in a rush: wash rice and drain 3 times.
2 TBSP Arabic Spices (“Baharat mix”)
Salt & pepper to taste
optional: fried pine nuts & cashews
  1. Place the green beans (thaw/rinse them if frozen) into a pot with 2 TBSP olive oil. Saute with half the garlic. Add half the chicken stock, lemon juice, and boil for 1 minute. Add half the thyme springs and  simmer for 10 minutes.
  2. while beans cook, place half of the oil into a big frying pan, saute onions and remaining garlic on medium heat until translucent.
  3. Increase the heat to high and fry the meat until half cooked. Sprinkle the baharat mix and season with salt. Cook until evenly brown. Set aside.
  4. divide the beans in half. Remove & discard the skins of half the beans. Return all beans (with skin and without) into the pot. Add remaining chicken stock, all herbs, thyme springs, & cumin powder. simmer for 15 minutes.
  5. Add half the meat and all of the rice to the beans pot. Season with salt and black pepper (if for babies, no salt/blackpepper & use low sodium chicken stock, also blend at the end).
  6. Increase the heat until stock starts boiling, lower and let it simmer while covered for 20 minutes. Turn off the heat and allow to sit for 3 minutes before removing the lid and spooning it into a big open dish.
  7. Heat remaining meat and place on top of the rice. Top it with the nuts.
*chicken stock: you can use freshly made stock if you have some left over, or boil water and add stock cubes or pots to it. I usually place one chicken cube into 500 ml of water.
Side dishes: plain unflavored yogurt and Arabic fatouch salad.


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