I miss Iranian food. As a matter of fact I miss international food, good international food. It’s funny because when someone outside of the middle east finds out I live in Jordan, they get really excited and tell me how lucky I am that the food is amazing. Sure, Arabic food is amazing, but you can only have so much Arabic food before it starts coming out of your eyes, ears and nose. Everything else — non-Arabic food– is basically mediocre. Oh right, and there’s little to no variety.
So as you can see, I miss really good international food. My only solution, until the U.S. gets on the “green list” (the list of safe countries to travel to during the corona virus pandemic), is to make it myself.
Speaking of the Pandemic, yes, I’m going there… It’s been quite the adventure out here in Jordan. It’s been a while since I’ve posted on the blog. However, if you’re an avid MCO-follower, you’ve been following me on Instagram and you know that I’ve been keeping myself pretty busy. It’s been quite a while since I uploaded a bog post. Can you believe we’re still dealing with this coronavirus thing?! It’s been 6 or so months, and to be honest a return home is nowhere in sight. Major bummer. I have lots to update you all on, though.
Life updates to follow in my next few blog posts.
Ingredients
- 2 cups basmati rice
- 4 cups broad beans
- 2 red onions, chopped
- 4 cloves garlic, minced
- Salt, to taste
- 2 tablespoon seven spice
- ¼ cup olive oil
- 1 cup mixed raw nuts (almonds, cashews, pistachios)
- A pinch of saffron
- 2 tablespoons rose water
- 1 cinnamon stick
- 2 cardamom pods
- 1 cup fresh dill
Instructions
- Wash the rice until the water is now longer cloudy. Cover with water and set aside
- In the meantime, place the broad beans in a large bowl and cover with water, set aside
- Prepare the saffron by soaking the saffron strands in rose water
- In a large pot, over medium high heat, add olive oil and toast the mixed nuts. Remove from oil and set aside (this will be used for garnish)
- Add more oil if needed, then saute the onions, garlic, cinnamon stick, cardamom pods, and dill for 5 minutes, until the onions are softened
- Drain the rice and add in the rice and mix well with the onions and spices. Pour in the saffron and rose water and saute for 2 minutes until combined
- Drain the broad beans and toss them in with the rice
- Cover with water (just to cover the rice and beans)
- Bring to a boil and then cover and cook over low heat for 15 minutes
- Turn off the heat and let stand for 15 minutes then fluff with the fork
- Top with sauteed nuts and a side of yogurt
