Steps
- Rinse 2½ cups of basmati rice until the water is mostly clear. Thaw 400g of frozen peeled green fava beans under warm running water and drain.
- Boil the rice in generously salted water for 7-10 minutes, until tender outside but firm inside. Add the beans, return to a boil, drain, and rinse briefly with cold water.
- Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a nonstick pot over medium-high heat. Remove from the heat when sizzling.
- Cut 1 flour tortilla measuring 8in / 20cm into wedges and cover the bottom of the pot in a single layer.
- Add the rice mixture in three layers, scattering 1 cup of chopped fresh dill evenly between them. Mound the rice gently toward the center.
- Wrap the lid in a clean kitchen towel and secure the ends away from the heat. Cover and cook over medium-low heat for 45-60 minutes, until the rice is tender and the bread golden and crisp.
- Transfer the rice to a platter, lift out the crisp bread, and break it into pieces.