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Timman Bagilla
Prep Time
45 mins
Cook Time
30 mins
Rest Time
30 mins
Total Time
1 hr 15 mins
 
Timman bagilla is a traditional rice and fava bean dish from Iraq. It can be served plain or accompanied by chicken, lamb or other meats.
Course: Main Course
Cuisine: Iraqi, Middle Eastern
Servings: 4 people
Author: Renards Gourmets
Ingredients
For the rice with beans
  • 1 lb fresh or frozen fava beans peeled
  • 1 cup basmati rice
  • cup water
  • 1 onion chopped
  • 1 large bunch dill chopped
  • ½ teaspoon turmeric
  • 3 tablespoons raisins
  • ½ pomegranate
  • Salt
  • Pepper
  • 4 tablespoons olive oil
For the chicken
  • lb chicken filets diced
  • 1 tablespoon cornstarch
  • 4 tablespoons olive oil
  • Salt
  • Pepper
For the yoghurt sauce
  • 1 cup yogurt
  • 2 cloves garlic peeled
  • 8 leaves fresh mint
  • Salt
  • Pepper
Instructions
Rice with beans
  1. Rinse the rice several times with cold water by rubbing it between the hands and let it soak for 30 minutes in 2½ times its volume of cold water.
  2. Heat 4 tablespoons of olive oil in a Dutch oven and lightly brown the onion.
  3. Add the beans, turmeric and dill. Mix well.
  4. After 2 minutes, add the rice with the water in which it soaked.
  5. Season with salt and pepper and add the raisins. Mix well.
  6. Bring to a boil over high heat, allow the water to evaporate for a few minutes. Then when almost all the water has evaporated, reduce the heat to the minimum, mix gently with the fork, cover and simmer for about 15 minutes by mixing the rice once or twice.
Chicken
  1. Coat the chicken with the cornstarch seasoned with salt and pepper.
  2. Heat the olive oil in a frying pan and brown the chicken for 3 minutes over medium to high heat, stirring regularly, then lower the heat and cook the chicken over low to medium heat for 10 minutes, stirring occasionally.
Yogurt sauce
  1. Chop mint and garlic together and mix with yogurt.
  2. Add salt, pepper and mix well.
Assembly
  1. Serve the hot rice mounded in a large platter.
  2. Place the meat all around and sprinkle with some pomegranate seeds.
  3. Serve with yogurt sauce on the side.