This recipe is common in Lebanon; it is usually prepared in spring when green fava beans (or broad beans) are available. When not eaten fresh, green broad beans can be frozen or dried for later use. These pulses are a great are a great source of energy (341 kcal/100g), proteins, carbohydrates and vitamins. [caption id="attachment_1923" align="alignnone" width="900"] Add the green beans and the coriander, and 2 cups of water, let simmer for 20 mns or until the beans are almost cooked[/caption] Ingredients: 1 kg of green fava beans (foul akhdar), seeded 2 cups of long-grained rice 1 onion, finely chopped 2 cloves of garlic, crushed 1 cup of fresh coriander, finely chopped Black and sweet pepper and cinnamon to taste 1 tsp of cumin 1 ½ tsp of salt 2 Tbsp. of vegetable oil 4 cups of water Preparation steps:

1. In a cooking pot, stir-fry the onions with the vegetable oil until soft and gold
2. Add the spices and garlic and stir for 2 mns
3. Add the green beans and the coriander, and 2 cups of water, let simmer for 20 mns or until the beans are almost cooked
4. Add the rice and the remaining 2 cups of water
5. When the water starts boiling, lower the fire and cover the pan
6. Let cook until the rice is done
7. Make sure the rice stays moist and does not dry completely
8. Serve hot with a salad or yogurt

[caption id="attachment_1924" align="alignnone" width="900"] Serve hot[/caption]