Giresun-Style Green Bean and Rice Dible
In Giresun, fasulye diblesi is a vegetable dish made by layering finely sliced fresh green beans and rice in one pot. Türkiye’s Culture Portal adds the fat after cooking. This home adaptation boils the green beans thoroughly before layering them with rice. Butter still goes in at the end, and the optional carrot is left out. Allow 20 minutes to prepare and about 70 minutes to cook and rest. Makes 4 servings. Why is the rice still firm?The type of rice and steam escaping at the lid can change the cooking time. Check the center of a grain. If the pot is dry, add a splash of hot water down the side. If water remains, cover and cook for a few more minutes. Source and related recipeManisa-style sautéed greens · Kültür Portalı · Fasulye Diblesi · BfR · Lectins in plant-based foods Nutrition uses available catalog data. Sodium values for beans, rice, water, salt and pepper flakes and fiber values for rice and water are missing. BfR advises boiling fresh green beans for at least 30 minutes. The boiling water is discarded and does not form part of the served dish.
Ingredients
Ingredients
Step-by-Step Method
Prepare the beans and rice
Wash 600 g trimmed beans. Bring 2000 g drinking water to a boil, add the whole beans and boil for 30 minutes once the water returns to a boil. Drain and discard the boiling water. When cool enough to handle, cut the beans crosswise into slices about 5 mm wide. Rinse 120 g dry rice and drain thoroughly. Dice 120 g onion.
Layer the ingredients
Spread half the beans over the base of a lidded pot about 22 cm across. Scatter the rice evenly, cover with the remaining beans and sprinkle the onion on top. Dissolve 5 g salt in 200 g drinking water and pour it down the side.
Cook over low heat
Cover and heat over medium until gently bubbling, then turn down to low. Cook covered for 16–20 minutes. The rice should have no hard center, the beans should cut easily with a fork and no water should pool at the base. If the pot is dry and the rice is firm, add a splash of hot water down the side and cook a little longer.
Add butter and rest
Melt 30 g butter in a small pan without browning it. Take the pot off the heat, drizzle in the butter and scatter over 1 g red pepper flakes. Cover and rest for 10 minutes. Gently fold from the bottom and serve hot.
Chef's Tips & Tricks
The type of rice and steam escaping at the lid can change the cooking time. Check the center of a grain. If the pot is dry, add a splash of hot water down the side. If water remains, cover and cook for a few more minutes.