This plate reminds me of my childhood and my late grandmother. She used to prepare it and my dad loved it so much! I always liked vegetarian Lebanese traditional dishes, and this was one of them. It’s naturally gluten-free and we always cook it during Lent. Try it and enjoy it with your family!


- 500 grams frozen broad beans (or fresh)
- 1 onion, finely chopped
- 2 tbsp. vegetable oil (I use canola)
- 2 tbsp. olive oil
- ½ cup chopped fresh mint
- 1 cup short grain rice
- 2 ¼ cups vegetable stock (make sure it’s gluten-free) or water
- 1 tsp salt
- Freshly ground black pepper


  1. If you are using fresh broad beans, make sure to peel them before cooking. 
  2. Put the oil (canola and olive oil) in a pot on the heat. 
  3. Add the onions and stir well. 
  4. Add ½ tsp of salt and stir until the onions are translucent and soft. 
  5. Add half the fresh mint and stir well. 
  6. Add the broad beans and stir for few minutes until well-coated. 
  7. If using frozen broad beans, make sure you stir them longer to melt completely. 
  8. Add the rice and stir well, then add the stock or the water. 
  9. Add the remaining salt, black pepper, and remaining chopped mint. 
  10. Stir well and bring the pot to a boil. 
  11. Once it starts boiling, lower the heat and cover the pot. 
  12. Let it simmer on low heat for 20 minutes or until the liquid is full absorbed. 
  13. Put off the heat and let the rice rest for few minutes. 
  14. Turn the rice with broad beans into the serving plate and garnish with fresh mint and lemon slices. 
  15. Serve this dish with green salad or yogurt.