Step 1

Start by washing the rice well until the water runs clear, then soak it for 10 minutes while you prepare the other ingredients

Step 2

Finely dice the onion and cook it in a non-stick pot on medium heat with the 5 tablespoons of olive oil. Cook until softened for about 5-7 minutes

Step 3

Wash and finely chop the dill, ensuring to remove any really large and long stems

Step 4

Once onions have softened, add the frozen and peeled fava beans and allow them to thaw for 5 minutes. Or, add the cooked lima beans if you're using that instead

Step 5

Add the dill, salt, and 2 cups of the chicken broth. Cover and cook for a further 5 minutes

Step 6

Drain the rice and add it to the pot along with the rest of the broth. The liquid level should be approximately even with the surface of the rice (not much more). Turn the heat to high and allow it to come to a boil for a few minutes

Step 7

Cover the pot (with a well-sealed lid), turn the heat to low, and cook for 20 minutes undisturbed

Step 8

After 20 mins, fluff the rice with a fork and check on it. If it is still slightly under, you can add a small splash of water (1/4 cup), cover it and allow it to cook for a further 10 minutes. If it is perfectly soft, turn the heat off and allow it to stand for 10 minutes

Step 9

Serve with Jajik and enjoy!