Spring makloubeh with artichokes and fava beans

Ingredients (serves 4)

• 300g frozen baby artichokes

• 100g frozen fava beans

• 300g brown round rice

• 1 small onion, sliced

• 1 Tsp green chili, sliced

• ½ garlic clove, sliced

• 2 Tbs fresh coriander

• 1 Tbs olive oil

• Juice of one lemon

• 1 Tbs Mediterranean spice mix

• 1 Tbs sumac

• 1 Tsp chili flakes

• 1 Tsp black pepper

• 1 Tsp salt

• 300 mL hot water

Method

1. Sauté the frozen baby artichokes, fava beans and sliced green chilli in a pan over medium heat with the olive oil, the lemon juice, the fresh coriander and half a garlic glove for around 5 minutes. Sprinkle generously with salt and pepper

2. Place the sliced onions at the bottom of a middle-sized pot

3. Add the artichokes and fava beans to the pot and set them into an even layer

4. Wash the rice thoroughly then mix it with the Mediterranean spice mix, the sumac, the chili flakes, the black pepper and the salt. Then add the mixture to the pot over the artichokes and fava beans and set it into an even layer again

5. Finally, add the hot water to the pot and bring it to a boil. Then cover and reduce to medium heat and let it cook for 45 minutes

6. Once the rice is cooked, turn the pot upside down over a flat plate and serve

Note: Cook once, eat twice! You can keep the leftovers in the fridge for up to 5 days. Don’t hesitate to pack the leftovers for lunch on-the-go!

Recipe by Hind Tahboub and Diala Tufenkji

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