فول أخضر باللبن

We set the pot over heat, stirring continuously until it starts boiling and thickens.

We garnish the dish with fried coriander–garlic and toasted pine nuts (optional).

We flip the rice onto a serving platter, then pour the yogurt–meat–fava mixture over it.

We add water, bring to a boil, then cover and cook on low heat until the rice is done.

We add the rice and salt and mix well.

We prepare the rice with vermicelli: heat oil in a pot, add the vermicelli, and stir until golden.

We pour the tadka over the yogurt pot and mix once.

We add the chopped coriander to the garlic and stir for one minute to make the “tadka.”

We heat olive oil in another pan, add the minced garlic, and stir until fragrant.

We add the meat and fava bean mixture to the yogurt and stir to blend the flavors. Let it simmer on low heat for 20 minutes.

We peel the green fava beans, then wash them well.

We whisk the yogurt mixture until completely combined.

We place the yogurt in a deep pot, then add the cornstarch, shanina and the meat broth

We add the boiled fava beans to the meat mixture and stir all the ingredients.

We season the meat with cardamom, ground coriander, cumin, mixed spice, salt, and pepper.

We add the meat cubes to the onion and stir until the color changes.

We heat oil in a pan, add the onion, and stir until softened.

We cut the meat into small cubes, and we chop the onion into fine pieces.

We boil the fava beans in a pot of water for 10–12 minutes, then lift and drain them.