Persian Dill Rice and Broad Beans

Ingredients:

2-1/2 cups long grain basmati rice
water
salt
1 cup dill, chopped
1-1/2 cups broad beans
1/2 teaspoon saffron threads, crushed

Soak rice in water for a few hours. Soak saffron threads in hot water until ready for use.

Drain rice and add fresh water back into the pot with the rice. Boil for a few minutes. Do not fully cook the rice. Drain the rice again and bring back to the stove. Add broad beans, dill, and saffron water. Season with salt and cook uncovered until moisture is reduced. Then cover and cook until rice grains are al dente.

Serve with plain yogurt or soy beef tips if desired.