Iraqi
Timman Bagilla
An Iraqi pot of fragrant basmati rice steamed with tender broad beans and lots of dill. It is traditionally finished with butter or samna and served with fried eggs and cool yogurt on the side.
Watch it madeMiddle Eats · 5:03
Ingredients
- Basmati rice1 cup
- Peeled broad beans, fresh or frozen1 cup
- Fresh dill, finely chopped1/2 cup
- Yellow onion, finely chopped1 small
- Samna or unsalted butter2 tbsp
- Vegetable oil1 tbsp
- Ground turmeric1/2 tsp
- Ground black pepper1/4 tsp
- Salt1 1/2 tsp, divided
- Eggs2
- Plain yogurt1/2 cup, for serving
Method
- Rinse the basmati rice in several changes of cold water until the water is mostly clear, then soak it in fresh water for 20 minutes.
- Bring a pot of water to a boil, add 1 teaspoon salt, and boil the broad beans for 3 to 5 minutes until just tender; drain and set aside.
- In a small pan, warm 1 tablespoon samna or butter with the vegetable oil and cook the onion over medium heat until soft and lightly golden.
- Stir the turmeric, black pepper, broad beans, and half of the dill into the onion, cook for 1 minute, then remove from the heat.
- Bring a large pot of salted water to a rolling boil, drain the soaked rice, and boil it for 5 to 6 minutes until the grains are longer and tender at the edges but still firm in the center.
- Drain the rice well in a colander without rinsing.
- Return the empty pot to low heat, melt 1 tablespoon samna or butter in the bottom, then add a thin layer of rice.
- Layer the remaining rice with the bean-dill mixture and the rest of the fresh dill, making sure the top layer is rice.
- Use the handle of a spoon to make 3 steam holes through the rice, cover the lid with a clean kitchen towel, and set it tightly on the pot.
- Steam over medium heat for 5 minutes, then reduce to very low heat and cook for 20 minutes until the rice is fluffy and aromatic.
- Turn off the heat and let the pot rest, covered, for 5 minutes before gently fluffing the rice from the sides inward.
- Fry the eggs sunny-side up or over-easy and serve each plate of timman bagilla with one egg and a spoonful of plain yogurt.
Common questions
Can I substitute the broad beans or dill in Timman Bagilla?
Yes. Fresh or frozen fava/broad beans work equally well. If you can’t find dill, use a smaller amount of parsley or a mix of parsley and mint, but the flavor will be less traditional and less fragrant.
How do I know when the rice is parboiled enough before layering?
The grains should be longer, the outside tender, and the center still a little firm, usually after 5 to 6 minutes in boiling salted water. If it’s fully soft, it can turn mushy during steaming.
What are the most common mistakes when making this rice?
Overcooking the rice before steaming, skipping the soak, and not draining well are the biggest problems. Also avoid stirring after layering, which can break the grains and make the dish dense instead of fluffy.
How should I store leftovers and reheat them?
Cool quickly, then refrigerate in a covered container for up to 3 days. Reheat gently with a splash of water or a little butter, covered, in the microwave or on low heat so the rice stays moist.
What should I serve with Timman Bagilla?
Serve it with plain yogurt, a simple salad, pickles, or a fried or boiled egg on top. It also works well as a main vegetarian dish, especially with extra dill and a little melted butter over the rice.