spiced broad bean and dill pilau
How to make spiced broad bean and dill pilau recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
300 g (10 oz) podded broad beans
50 g (2 oz) butter
2 red chillies, finely chopped
1 tablespoon cumin seeds
2 whole cloves
6 green cardamom pods
1 cinnamon stick
50 g (2 oz) red split lentils, rinsed and drained
250 g (8 oz) basmati rice
6 spring onions, finely sliced
6 tablespoons finely chopped dill
salt and pepper
Method:
Method:
Cook the broad beans in a saucepan of boiling water for 1–2 minutes. Drain, then put in a bowl of cold water and leave the beans to cool slightly. Drain again, then slip off and discard the skins and set the beans aside.
Melt the butter in a saucepan over a low heat, add the red chillies and spices and stir for 1 minute, then add the lentils and rice and continue to stir until well coated.
Pour over enough water to come about 1.5 cm (¾ inch) above the level of the rice. Season well and bring to the boil. Stir once, then reduce the heat to very low, cover tightly and cook gently for 8–10 minutes. Remove from the heat and leave to stand, covered, for 10–12 minutes or until the liquid is absorbed and the rice is tender.
Stir the broad beans, spring onions and dill through the rice, then spoon into a bowls and serve.
For spicy broad bean & dill rice salad, blanch and skin 400 g (12 oz) podded broad beans as for Spiced broad bean & dill pilau. Meanwhile, heat a frying pan until hot, add 1 tablespoon cumin seeds and dry-fry over a medium heat until browned, then leave to cool.
Put 500 g (1 lb) shop-bought fresh boiled rice, 2 finely chopped red chillies, the toasted cumin seeds, 6 finely sliced spring onions and the broad beans in a large bowl.
Pour 150 ml (¼ pint) shop-bought fresh vinaigrette over the salad and scatter with a small handful of chopped dill. Season, toss to mix well and serve. Total cooking time 10 minutes.
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