Tim Billa: Iraqi Persian Rice with Fresh Herbs and Broad Beans
Recipe Overview
Overview
Tim Billa is a delightful Iraqi Persian rice dish that elevates plain rice into something extraordinary. The key to this dish lies in the preparation of the basmati rice, which is soaked and rinsed to remove excess starch, ensuring fluffy grains. The addition of fresh herbs, particularly dill, and broad beans brings a vibrant flavor and texture that complements the rice beautifully.
As you sauté the onions and garlic, the aroma fills the kitchen, setting the stage for a comforting meal. The broad beans, once peeled, add a lovely bite, while the dill infuses the dish with a refreshing note. This combination is not only visually appealing but also a feast for the senses.
Pairing this rice with an Iraqi-style chicken bake creates a harmonious balance of flavors. The chicken, coated in a flavorful rub, bakes to perfection over a bed of vegetables, making for a hearty and satisfying meal. Whether you’re serving it for a family dinner or a special occasion, Tim Billa is sure to impress and become a staple in your cooking repertoire.
Recipe Details
Steps & Tips
Add room temperature water to 1 cup of basmati rice and wash 3 to 4 times until water is clear.
Tip: Wash rice until the water stays clear to remove excess starch for fluffiness.
Drain the water and soak the rice in clean water for 30 minutes.
Tip: Soak rice for 30 minutes to allow it to absorb water slowly, preventing cracks during cooking.
Pour hot water over broad beans and let them defrost for a minute.
Peel the skins off the broad beans and split them in half.
Tip: Split broad beans in half after peeling for better texture.
Place a stainless steel pot on medium-high heat.
Add 1 tbsp of vegetable oil and sauté the chopped onions for 5 to 6 minutes until golden.
Add 1 clove of minced garlic and cook for 30 seconds until fragrant.
Dice half an onion, chop 50g of dill, and prepare 150g of broad beans.
Add broad beans and 2/3 of the chopped dill, sauté for 2 minutes.
Tip: Sauté dill and beans until they release moisture and stick to the pan for enhanced flavor.
Transfer the soaked rice into the pot.
Season the rice with 1 tsp of salt and 0.5 tsp of black pepper.
Add chicken stock or water to the rice.
Tip: Using chicken stock instead of water can add more flavor to the rice.
Flatten out the rice and add enough liquid to cover it.
Turn heat to high, bring to a boil, cover with a lid, and boil for 2 to 3 minutes.
Check rice, if liquid is gone, reduce heat to low, cover, and steam for 20 minutes.
Slice or dice potatoes, tomatoes, and peppers, and transfer to an oven dish.
Tip: Dice potatoes small to ensure they cook evenly and quickly.
Coat vegetables in 1 tbsp of vegetable oil, 0.5 tsp of salt, and 0.5 tsp of black pepper.
Mix 15g of tomato paste, 3 cloves of minced garlic, 1 tbsp of vegetable oil, and seasonings in a bowl.
Tip: Adding pomegranate molasses gives the dish a sweet, fruity tanginess.
Coat 4 chicken legs with the rub on both sides.
Transfer chicken to the tray on top of the vegetables.
Cover the dish with foil and bake at 180°C for 45 to 60 minutes.
Check rice, fluff with a fork, and add the remaining chopped dill.
Tip: Gently fold in dill after cooking the rice to maintain its fluffiness.
Remove foil and check potatoes; if cooked, return to oven to brown chicken for 10 to 15 minutes.
Serve the chicken and vegetables alongside the rice.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tim Billa is a traditional Iraqi Persian rice dish often served with chicken or lamb.
- •Soaking basmati rice helps achieve fluffy grains by allowing it to absorb water slowly.
- •Broad beans can be substituted with edamame or peas if not available.
- •The dish is enhanced with fresh dill, which adds a fragrant and herbaceous flavor.
