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Dill Rice


  • 3 cups White Basmati Rice
  • 1 large yellow onion chopped finely
  • 3/4 cup vegetable oil
  • 12 oz Frozen Green Fava Beans (shelled) If you can't find shelled, you can remove the outer casing by hand (or lima beans)
  • 1/2 tsp saffron threads
  • 1.5 cup fresh chopped dill
  • 3 tsp Salt
  • 1.25 tbsp extra virgin olive oil


  • Rinse rice in the colander with cold water. 
  • Sautee chopped onion in extra virgin olive oil, set aside
  • Bring 4 cups of water to a boil in a 5 quart nonstick pot, then add rice, fava beans and salt and stir.  Bring mixture back to a boil and continue to boil until water is fully absorbed (8-10 minutes).  
  • While the rice is cooking, crush the saffron threads in small bowl. Pour a 1/2 cup of hot water onto the crushed saffron and let it soak. 
  • Once rice is cooked, pour the mixture into a colander and stir in the dill and sauteed onions.    Rinse and dry the 5 quart pot and put back on the stove.
  • In a separate medium mixing bowl, stir together 1/2 cup of vegetable oil, half of the saffron water, and 2 cups of the cooked rice.   Add this mixture to the empty pot.    
  • Add the remaining rice mixture in the colander back to the pot.
  • Mix the remaining half of the saffron water with 1/4 cup of vegetable oil, then pour evenly over the rice.
  • Cover the pot and put on medium heat for 8 minutes. Uncover and reduce heat to very low. Cook for another 30 minutes to form a nice crispy crust.  
  • Can serve one of two ways:
    Place your serving platter over the uncovered pot and in one sharp movement flip the pot over so that the rice comes out onto the platter in a cake-like form (see picture).  OR
    Scoop out the soft rice from the pot into a serving platter.  Then, break up the hakaka at the bottom of the pot and place on serving platter around the soft rice.
Keyword dill, fava beans, lima beans, rice, saffron