Rose petal rice salad with fava beans and herbs


Serves 4–6

Preheat oven to 400°F.

On a baking sheet, place:

12 whole fava bean pods

Roast the whole fava beans for 20–25 minutes. Remove from oven and cool. Remove the beans from the pods, and then remove the pale green jackets surrounding each brilliant green fava bean. Discard the pods and jackets. Place the fava beans in a large bowl. Add:

1 cup basmati rice, cooked, warm

¼ cup dill, chopped

¼ cup parsley, chopped

¼ cup cilantro, chopped

¼ cup rose petals

3 tablespoons olive oil

1–2 tablespoons lemon juice

½ teaspoon sea salt

¼ teaspoon black pepper, freshly ground

While the cooked rice is still warm, combine all the ingredients and toss together gently.


Serve at room temperature.