Fava Bean and Rice (Fouliyeh)

Ingredients

• 8 ounces of dried fava beans, previously cooked in at least 6 cups of water for two hours or till tender.
• 1 can of chick peas (garbanzos), rinsed and drained
• 2 large onions, sliced (more if using for garnish)
• olive oil, as needed
• 1 tablespoon of mashed garlic (if you are squeamish about using that much, use less!)
• 1/4 cup of pomegranate molasses
• 1 tablespoon of ground cumin
• 2 cups of Italian or Turkish or Egyptian or sushi rice
• Bacon salt (to taste, optional)

Directions

1. Heat some olive oil and brown the onions: that’s the tricky part, one minute of inattention and the onions turn black!
2. Add the fava beans and drained chick peas. Add the cumin, garlic,  pomegranate molasses, bacon salt if using, a bit more olive oil and stir fry for one minute.
3. Add the rice and fry 30 seconds more. Add 4 to 6 cups  of water (can do so gradually). Cover the pan and let the water simmer for 30 minutes. Uncover and stir, checking to see if the rice needs more water.
4. Cook until the rice is done. Check seasoning, adding a bit of this or that, some salt.
5. Serve with yogurt on the side (traditionally, goat yogurt is served with this dish)