Ingredients
10 g of fresh dill
1000 g of water
1 tsp of salt
350 gof basmati rice
400 g of frozen broad beans
2 - 3 pinches of saffron threads
3 tbsp of sunflower oil
200 g of crumbled feta cheese
50 g of pomegranate seeds
PREPARATION
1. Put the dill in the glass and chop 2 sec/speed 7. Remove from the bowl and set aside.
2. Add the water and salt to the mixing bowl. Insert the basket with the basmati rice. Place the Varoma dish in position with the beans, cover and program 17 min/Varoma/speed 4. Meanwhile, preheat the oven to 200°C. Remove the Varoma, uncover and allow the beans to cool for approx. 2 minutes.
3. Peel the beans and place them in the Varoma dish. Using the notch of the spatula, remove the basket and pour the rice into the Varoma dish. Add the chopped dill and mix well with the spatula.
4. Pour approx. 70 g of the hot water from the mixing bowl into a bowl. Add the saffron threads, mix and leave to stand for 5 minutes.
5. Pour half of the rice into a round mould of approx. Ø 24 cm. Add half of the saffron water and the oil and mix well with the spatula.
6. Bake for 10 minutes (200°C). Meanwhile, mix the crumbled feta cheese with the rest of the rice in the Varoma. Remove the baking dish from the oven.
7. Place the remaining rice in the centre of the mould in a pyramid shape and sprinkle with the remaining saffron water.
8. Cover the mould with aluminium foil and bake in the oven for 10 minutes (200°C). Serve immediately with fresh pomegranate seeds on top.
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