Middle Eastern broad bean pilaf

  • Serves 6
  • Takes 1 hour to make, 30 minutes to cook
  • Easy
Wonderful served with lamb, some roasted cherry tomatoes and thick, creamy Greek yogurt. This simple rice recipe is sure to become a favourite meal.

Nutritional info per serving

  • Calories258kcals
  • Fat8.1g (4.5g saturated)
  • Protein9.3g
  • Carbohydrates36.8g (2g sugars)
  • Fibre6.8g
  • Salt0.2g
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  • 450g podded broad beans
  • 225g basmati rice
  • 1 garlic clove
  • 50g butter
  • 100g (about 3) finely chopped shallots
  • 400ml well-flavoured chicken or vegetable stock
  • 3 tbsp chopped fresh dill
  • ½ tsp salt, plus an extra pinch


  1. Bring a large pan of well-salted water to the boil. Drop the beans into the boiling water and cook for 3-4 minutes or until just tender. Drain and, when just cool enough to handle, nick the side of each one with your fingernail and pop out the bright green beans.
  2. Put the rice into a bowl, cover with plenty of cold water and run the grains through your fingers until the water becomes cloudy. Drain off most of the water and repeat 2 or 3 times until the water stays relatively clear. Cover the rice with more water and leave to soak for no more than 5 minutes.
  3. Meanwhile, crush the garlic into a paste with a little salt, using the blade of a cook’s knife. Melt the butter in a large saucepan, add the shallots and garlic paste and cook gently for 5 minutes until soft but not browned. Drain the rice well, then stir into the shallots and garlic paste with the stock and ½ tsp salt.
  4. Bring to the boil, stir once, cover with a lid, turn the heat to low and leave to cook gently for 12 minutes. Then, without lifting the lid, turn off the heat under the pan and leave undisturbed for another 3 minutes.
  5. Uncover the rice and fork through the broad beans, chopped dill and a little more seasoning to taste. Serve straightaway.
  • This can take a richer white than some. Try a buttery Chardonnay or a peachy Viognier.

From August 2011

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