Timman Bagilla
Timman Bagilla
In Arabic, Timman Bagilla means beans and rice. This dish can be eaten by itself or be accompanied by either chicken or lamb and a garlic mint yogurt sauce. Timman Bagilla is typically cooked in large batches and served at banquet. The addition of golden raisins and pomegranate seeds gives the rice a slight sweetness to help balance out the richness of this dish.
Ingredients
Rice and Beans
- 4 tbsp olive oil
- 1 medium onion diced
- 1 bunch dill chopped
- 1 tsp turmeric
- 1 lb fava beans
- 1 cup basmati rice rinsed
- 2 1/2 cups water
- 3 tbsp golden raisins
- salt and pepper to taste
Chicken
- 2 lbs boneless skinless chicken breast cubed
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup cornstarch
Garlic Mint Yogurt Sauce
- 2 cups whole milk plain Greek yogurt
- 4 garlic cloves minced
- 10 mint leaves chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- pomegranate seeds
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions for 5 minutes.
- Stir in the dill, turmeric, and fava beans. Sauté for 2 minutes.
- Add in the water and the basmati rice along with the golden raisins. Bring to a boil and simmer until the liquid is 50% evaporated.
- Cover the pot and reduce the heat to low. Cook for 15 minutes.
- While the rice is cooking, season the chicken with salt and pepper. Coat in the cornstarch.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken.
- Sauté for 7-8 minutes until the chicken is cooked through.
- By the time the chicken is finished, the rice will have absorbed all of the liquid.
- Mix together all of the yogurt sauce ingredients.
- Place the rice in the center of the plate. Place the chicken around the rice, with the yogurt sauce off to the side. Garnish with pomegranate seeds.
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