Yasmin Fahr is a cookbook author + recipe developer with a deep love of cheesy phrases. She also has a penchant for lemons, fresh herbs, feta and cumin. She attended Cornell University and then completed a master’s degree in food studies from New York University. After freelancing at Food & Wine magazine, she ran the cooking section of a website as a food editor, moving on from there to spotlight as an undercover luxury hotel and fine dining restaurant inspector for Forbes Travel Guide for four years, traveling the world in the process. During that time, she wrote a weekly one-pot recipe column for Serious Eats (as her *cover job*) for two and a half years that led to her first cookbook, which was a New York Times, Forbes and Goop best spring 2020 cookbook pick. She is a regular contributor to NYT Cooking, and you can find her recipes online and in print publications such as Food52, The Kitchn, Today Food, The Washington Post, Serious Eats, Epicurious and others.
Recipes
Dill Rice with Broad Beans and Smoked Fish
Directions
In a flameproof casserole dish (Dutch oven) or large frying pan (skillet) with a tight-fitting lid, combine the rice, water and oil, then season well with the salt. Cover and bring the water to an active boil, then reduce the heat to maintain an active simmer, keep covered and cook until most of the liquid has been absorbed, about 15–20 minutes. Try not to peek under too much until the end and keep the heat low so it doesn’t burn.
Stir in the broad beans and dill until you see green-speckled rice rather than solo white grains. Cook until the beans are warmed through, about 5 minutes more. Remove from the heat, fluff the rice with a fork and then stir in the smoked fish and cover while you set the table, about 5 minutes. Serve with lots of yogurt and lemon wedges.
Prep Time
10min
Cook Time
20min
Serves
2-4people
Ingredients
- 1 cup basmati rice or other long-grained rice (rinsed)
- 2 cups water
- 1 tablespoon olive oil or ghee
- 28 ounces smoked fish (such as Honey Maple Smoked Salmon), cut or flaked
- 1 cup frozen or fresh shelled broad (lima) or edamame beans
- 1 large bunch dill, with leaves and stems roughly chopped (about 1 cup)
- Greek yogurt, for serving
- 1 lemon, cut into wedges, for serving
- Salt to taste
Ingredients
- 1 cup basmati rice or other long-grained rice (rinsed)
- 2 cups water
- 1 tablespoon olive oil or ghee
- 28 ounces smoked fish (such as Honey Maple Smoked Salmon), cut or flaked
- 1 cup frozen or fresh shelled broad (lima) or edamame beans
- 1 large bunch dill, with leaves and stems roughly chopped (about 1 cup)
- Greek yogurt, for serving
- 1 lemon, cut into wedges, for serving
- Salt to taste
