By its original name “dible” is one of the local flavors of the Eastern Black Sea Region in Turkey and is a general name for the vegetable dishes that are made with rice. Dible is also cooked with collard greens, but the one that is cooked with green beans is the most famous. There may be small differences among green beans dible recipes. For example; adding the rice only after the green beans are sautéed or including tomato puree in the dish. But we will share a practical recipe, in the simplest way. This recipe will also be a light and healthy choice for suhoor menus that can be served with cacık on the side.
- 2lb fresh green beans
- 1 cup brown rice*
- 2 or 3 medium onion (more is better for richer flavor)
- 2 tbsp butter or olive oil
- ½ cup water
- Salt and black pepper (as desired)
After washing and removing the stems cut green beans into half a cm in lengths. Rinse the rise and chop the onions. Prepare these ingredients by dividing each of them into three equal parts. In a medium size pot arrange onion, green beans and rice in layers and repeat this order two more times. Add salt, black pepper and water, close the lid. Cook for 5 min at high heat then at low heat allow it to cook in its own steam until all the water is evaporated. Stir it a couple of times to make sure that it doesn’t stick to the bottom of the pot during cooking. Add water if necessary, a little bit at a time. When it’s done remove from heat. Depending on choice, drizzle melted butter or olive oil.
*The cooking times of brown rice and green beans are about the same. White rice cooks much faster then brown rice. For this reason the green beans need to be sauteed before adding white rice. Dible is also delicious when made with bulgur.
Ramadan 1442 / April 2021
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