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Rice with Dried Yellow Fava Beans (Dampokhtak)


  • 3 cups long-grain basmati rice
  • 1 cup oil, butter or ghee*
  • 3 large onions, peeled and thinly sliced
  • 1 tablespoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 2cups dried yellow fava beans with the skins removed, cleaned, washed, soaked in 2 cups water for 2 hours, and drained*
  • Garnish (Optional)
  • 1/2 cup raisins
  • 1/2 cup pitted dates, cut in half
  • 6 eggs, fried sunny-side up*


  • 1. To cook the rice: Clean and wash 3 cups of rice 5 times in warm water. It is then desirable but not essential to soak the rice in 8 cups water with 2 tablespoons salt for at least 2 hours.
  • 2. In a deep, non-stick pot, heat 1/2 cup oil over medium heat and sauté the onions until golden brown. Add salt, pepper, turmeric, cinnamon, and fava beans, and sauté for a few minutes. Add 7 cups warm water and bring to a boil, stir with a wooden spoon, reduce heat, cover, and simmer over medium heat for 45 minutes.
  • 3. Add the rice to the pot, cover, and simmer for 20 minutes over medium heat. As soon as the water is evaporated, sprinkle the advieh and add the rest of the oil on top.
  • 4. Wrap the lid of the pot with a clean dish towel and cover the pot firmly to prevent the steam from escaping. Cook 50 minutes over low heat. Remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering it.
  • 5. Gently take 1 spatula full at a time, place the rice in a serving platter without disturbing the crust. Mound the rice in the shape of a cone. Garnish with raisins, dates, and sunny-side up fried eggs.
  • 6. Using a wooden spatula, detach the crust from the bottom of the pot. Unmold onto a small platter and serve on the side. Serve immediately with Persian pickles (torshi) and a fresh herb platter (sabzi-khordan). Nush-e Jan!
  • Variations: Smothered Bulgur with Dried Fava Beans (Dami-e balghur ba baghali khoshk) For this recipe the rice is replaced with bulgur. Bulgur (cracked wheat grains) is popular in southern Iran, where it is more plentiful than rice. In the above recipe replace the rice with 4 cups course wheat bulgur. First toast the bulgur in a large frying pan then in step 3 add it to the fava beans and stir gently once. Continue with step 4 but reduce the cooking time from 50 to 20 minutes. This dami can be made with various beans by replacing the fava beans with mung beans or lentils.
  • Smothered Lentil and Millet (dami-e balghur arzan) Replace the yellow fava beans with lentils and replace the rice with millet. Just before serving add 3 cloves fried garlic, 1/2 cup chopped parsley, and 1 cup liquid kashk to the pot.
  • Note: To cook sunny-side up eggs: In a large skillet, heat 4 tablespoons oil over medium-low heat. Break each egg into the skillet. Sprinkle with salt and pepper. Cook for about 1 minute until whites begin to set. Cover and cook over medium-low heat for about 2 to 4 minutes until you have gentle whites and creamy yolks.
  • **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**