Lebanese Style Fava Bean Pilaf Food

LEBANESE STYLE FAVA BEAN PILAF

Steps:

• On a cutting board, mash the garlic and 1/2 teaspoon salt together with the side of a knife until a paste forms. Place in a small bowl with the lemon juice and set aside.
• Heat the oil in a heavy saucepan, then add the onions and sauté until they soften.
• Add the ground chicken and cook on high, breaking up the meat, until the juices start to run out. Season with salt and pepper to taste, and the allspice.
• Add the rice, squash, beans, and hot stock. Lower the heat, cover, and let simmer for 15 minutes.
• Turn off the heat.
• Remove the cover and add the garlic and lemon mixture, stirring to combine.
• Cover and let rest for another 5 minutes.
• Place the rice in a serving dish, sprinkle with the cilantro, and serve immediately.

LEBANESE BEAN SALAD

Steps:

• Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

LEBANESE RESTAURANT RICE PILAF

Steps:

• Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
• Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
• Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
• Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

LEBANESE RICE PILAF

Steps:

• Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
• Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
• Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.