Rice Salad With Fava Beans and Pistachios

LOVE it!! Made it exactly as the recipe stated. In subsequent attempts I used fresh lime as I prefer the flavor. I also use shelled edamame instead of fava as it is easier to prepare and I like the flavor. To get more veg, sometimes I finely chop some arugula and toss it in. Thanks Yotam!!!

• jenf5

• Baltimore

• 7/12/2019

Easy and delightful. The combination of citrus, herbs, beans, and pistachios created nice textural and taste contrasts. The dish was light and fresh, yet satisfying enough to potentially serve as a main. I made this as a quick weeknight meal by cooking the rice the night before and chopping/juicing/zesting. The following night, all that was left was to toss together and voilà—dinner! In the interest of time, I served with a smoked kielbasa, though I'm sure this would work well with any number of alternatives ranging from the elaborate and labor-intensive, to something as quick as a fried egg. I couldn't find fresh fava beans, so I used canned (gasp!), and gave them a quick rinse before tossing with everything. I wouldn't go so far to say this was truly mind-blowing or anything, but the taste:ease ratio is very strong and the combination of ingredients is novel enough that this makes for a great anytime-meal that I'd happily eat again. I had to omit the limu omani this time, but will try to track it down for the next time. Even so, it was plenty flavorful as I added the zest of the whole lime (why waste, right?) and the zest of a whole lemon, too.

• andreayung23

• Northern California

• 11/15/2017

I made this for a "bring a side dish" cookout and I will certainly make it again, it was delicious and people ate a lot of it. I was unable to get Iranian lime or fava beans. I used lime zest and since I don't care for lima beans I used edamame. I found them frozen at my local grocery store - since they have a pretty neutral taste they worked out well. When it's bean season I'll try the receipe again with fava beans.

• pmindes

• Greater Cleveland

• 7/4/2017

this is a staple in our house! my daughter requests that we bring it every time we're invited somewhere for dinner, and I have only had rave reviews from friends. I use edamame rather than fava beans but otherwise follow the recipe as written (omitting the Iranian lime).

• chitownmomcook

• Chicago, IL

• 7/3/2017

Mmm Mmm GOOD!! Perfect combination of flavors and texture! As others before me, had to substitute the fava beans with edamame and raw pistachios with roasted salted pistachios. We had this with roasted lamb chops, yum! Hubby and I loved it, looking forward to having the leftovers..!

• manouxxx

• Providence, RI

• 11/21/2015

How can you say "perfect"? A contrast in textures (wild rice vs. pistachios), flavors (nutty rice vs. lime vs. dill). Everyone raved about the salad. One renowned cook followed up with an email asking for the recipe. It's just absolutely one of the best recipes I've found. And gorgeous too. I used edamame, salted pistachios and could not find the dried lime.

• cheerycook

• 7/5/2015

Nice fresh spring salad. I didn't have any of the iranian lime products and it was still very good with just lemon juice. I used red rice from Camargue and had some wild asparagus that I tossed in as well.

• thelorax88

• Paris

• 6/3/2015

Wonderful, simple side dish! Served warm with grilled chicken, it was a lovely mid-week meal. I can't wait to try it cold tomorrow. Other than adding a little more lemon juice & olive oil, it was prepared per recipe.

• starchgirl

• Cleveland

• 5/12/2015

Excellent!! Very pretty on the plate. Just wish that fava beans in my part of the country were easier to find.

• Anonymous

• Winnetka, IL

• 9/30/2014

Delicious and different way to prepare rice. I goofed and burned the wild rice, so used only basmati, which I cooked in broth. Used roasted, salted pistachios and edamame instead of fava, and had to omit the dried lime due to unavailability. Very fresh tasting, would definitely make it again.

• Mairi

• PEI, Canada

• 9/12/2014

这肯定会再次……will become a summer favorite. Love the flavor & the crunch!!

• Judy04

• Nova Scotia, Canada

• 9/11/2014

Delicious recipe, very refreshing and light! I couldn't find fresh or frozen fava beans so I used dried fava which I soaked, peeled and then blanched in chicken broth for a couple minutes to get rid of the raw taste. They worked out great. I also read that you should always pierce the dried Iranian lime prior to cooking it which I did. This can be made in advance, it holds up well without getting mushy. Served with a grilled leg of lamb. Definitely a keeper!

• LBaldonieri

• Bradfordwoods, PA

• 8/25/2014

This is one super, super recipe. I knew it would be as I am a Ottolenghi fan. (His ¿Jerusalem¿ cookbook, which has put the cooking world into a tizzy, is a book whose recipes I¿ve used to enthrall my family and friends. (Look it up on Amazon.com, you¿ll see what I mean.) I did make a few changes to reflect what I had on hand as well as omit the one optional ingredient I knew I¿d never find in my area ¿ the dried Iranian lime. The changes were using roasted, salted pistachios and substituting ready-to-eat edamames for the favas.

• BAJV1

• Durham, NC

• 8/8/2014

我为这个作为配菜,这是完美的-so beautiful, too. I didn't have the Iranian lime so I used lime zest instead. It still was delicious. I had enough left over that I've been eating it for dinner for the past two days. It is still fantastic and still looks beautiful. I loved how I could make this a couple of hours in advance. All I had to do at the last minute was toss it. All my dinner guests loved the dish, too.

• Kamenari

• San Rafael, CA

• 8/6/2014

Beautiful bright flavor and simple to make! I used roasted salted pistachios which added a saltier crunch and it worked well.

• Dawn h

• Paso Robles, CA

• 2/16/2023