Wash the rice in several changes of cold water until the water runs clear, then soak in cold water for 20 minutes to ensure the grains stay distinct and fluffy after cooking.

Blanch the fava beans by covering them with boiling water, then drain and plunge into cold water. Squeeze each bean gently to remove and discard the thick outer skin.

Bring the vegetable stock to a boil in a deep lidded saucepan. Add the drained rice, boil for 2 minutes, then cover with a tight lid and simmer on the lowest heat for 10 minutes.

Turn off the heat and leave the rice to rest and steam undisturbed — this resting period allows the grains to firm up and separate.

Heat the oil in a large lidded pan over medium heat until it shimmers. Add the cumin seeds and cinnamon stick and cook until they sizzle and release their fragrance.

Add the onions and cook until they are translucent and softening, about 6 to 8 minutes. Stir in the ginger, garlic, and green chiles and cook for another 5 minutes, stirring occasionally to keep them from sticking.

Add the broccoli florets to the pan with a few tablespoons of water and cover immediately to let the broccoli steam. After 2 minutes, add the zucchini and another splash of water.

Stir in the fava beans, peas, black pepper, and salt after 2 more minutes. Cook until the vegetables are tender but still bright green.

Gently fold the cooked rice into the vegetable mixture, using your hands to delicately break up any clumps. Sprinkle with torn dill and mint and serve hot with lemon wedges.