A great dish for the summer with the fresh baby broad beans coming through.This comes from In One Pot by Blanche Vaughan, a great book with dish after dish that I want to try.
Broad Bean and Dill Pilaf
250g basmati rice
20 unsalted butter
1 large onion, finely diced
2 garlic cloves. sliced
1 teaspoon ground allspice
250g broad beans, podded
20g bunch of dill, chopped
salt and freshly ground black pepper
Soak the rice in plenty of water with a pinch of salt while you are preparing the other ingredients.
In a heavy-based pan, melt the butter over a low heat. Add the onion along with a pinch of salt and fry gently for at least 5 minutes. Once the onions are soft and sweet, add the garlic.
Drain the rice.
Turn up the heat and add the allspice and rice the the onion mixture. Fry for a minute, stirring so that the rice is coated with butter. Season well and add the broad beans and dill.
Pour over enough cold water to just about 1cm over the surface and cover with a piece of baking parchment and then the lid.
Turn the heat under the pan to medium and cook for 10 – 15 minutes or until the rice is soft and the water absorbed. Remove from the heat and leave to stand for a few minutes before serving.
This isexpecially good served with tahini yoghurt or cucumber raita. I have also used fennel when I can’t get dill.