Vegan Timman Bagilla
Recipe type: Main
Cuisine: Iraqi
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
This staple Iraqi dish is the perfect way to uplift your a humble wholegrain! Dill-infused brown rice, cooked with raisins and hearty broad beans.
  • ½ cup chopped red onion
  • 2 cloves of garlic, crushed
  • 1 cup of brown rice, rinsed
  • 2 cups of frozen broad beans
  • 1 tbsp cooking oil of choice
  • 1 large bunch of dill, roughly chopped without stalks (roughly 1 cup, loosely packed)
  • ¼ cup of raisins
  • 3 cups of water or vegetable stock (with extra as needed)
  • 2 tbsp each of chopped pistachios, pomegranate tendrils or spring onions to garnish (optional)
  • Sea salt and fresh black pepper to taste
  • 1 tbsp of lemon juice
  1. First add your cooking oil of choice to a medium-sized pan on medium heat. Add in the onions and sauté for 2-3 minutes before adding in the garlic and sautéing for another 2 minutes.
  2. Next add in the broad beans and three quarters of the chopped dill (set the rest aside for later). Mix well for about a minute until all the ingredients are well incorporated and fragrant.
  3. Add in the brown rice and water or vegetable stock. Season to taste and add in the raisins.
  4. Turn the heat up to medium-high and bring the mixture to a boil. Turn the heat down to low and cover, allowing it to gently simmer for 30-35 minutes.
  5. Check on the rice, adjusting liquid and seasonings as needed. Cook for a further 10-15 minutes until rice is tender and cooked all the way through.
  6. Once done add in the remaining dill and lemon juice and stir through. Fluff with a fork and serve warm with toppings of choice.
Cooking time can vary greatly based on the type of rice you use and the distribution of heat on your stove. Use your best instinct to add more water or dial up the cooking time until you get the right texture on the rice.
That said, pre-soaking the brown rice anywhere from 6 hours to overnight before you cook this dish cuts down on the cooking time by around half
Recipe by One Arab Vegan at