Middle Eastern broad bean pilaf
- August 2011
- Serves 6
- Takes 1 hour to make, 30 minutes to cook
Wonderful served with lamb, some roasted cherry tomatoes and thick, creamy Greek yogurt. This simple rice recipe is sure to become a favourite meal.
- Vegetarian recipes
- 8.1g (4.5g saturated)
- 36.8g (2g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- Uncover the rice and fork through the broad beans, chopped dill and a little more seasoning to taste. Serve straightaway.
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