Baghali Polo (Fava Bean Rice) with Vegan Lamb

Instructions

1. 1Measure 2 cups of Basmati Rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Let the rinsed rice sit in the sieve for 10 minutes, then transfer it to a bowl and cover with 3 cups of water. Let the rice soak for 30 minutes.
2. 2Place 0.25 teaspoon of Saffron threads in a small heatproof bowl. Add 2 tablespoons of hot water to the saffron and stir gently to dissolve. Set aside.
3. 3Drain the soaked 2 cups of Basmati Rice thoroughly. Get a large, heavy-bottomed pot (at least 4-quart capacity) and add the drained rice, 1 cup of Fava Beans, 1 cup of chopped Fresh Dill, 1 cup of Vegan Lamb Crumbles, the prepared saffron water, and 1 teaspoon of Salt.
4. 4Add 3 tablespoons of Vegetable Oil to the pot. Stir everything gently to combine.
5. 5Place the pot over high heat and bring the mixture to a rolling boil, about 5-7 minutes. Once boiling, reduce the heat to the lowest setting possible, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is done when it is tender and all the water has been absorbed.
6. 6Remove the pot from the heat and let it stand, covered, for 10 minutes. This resting period allows the rice to finish steaming and become fluffy.
7. 7Uncover the pot and use a fork to gently fluff the Baghali Polo. Serve immediately.

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