Broad Bean and Dill Pilav

Name: Broad Bean and Dill Pilav
Yield: Serves 4
Cuisine: Spanish
Ingredients: 75 g unsalted butter; 6 spring onions thinly sliced (with all the green leaves); 6 spring onions thinly sliced (with all the green leaves); a pinch of ground allspice; 150 g basmati rice, soaked as above; 500 g podded broad beans or 1.5 kg in pods; ½ small bunch fresh flat-leaf parsley, roughly chopped; 1 medium bunch fresh dill, roughly chopped; sea salt and black pepper; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk and seasoned with ½ crushed garlic clove and a pinch of allspice; sea salt and black pepper; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk and seasoned with ½ crushed garlic clove and a pinch of allspice; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk and seasoned with ½ crushed garlic clove and a pinch of allspice; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk and seasoned with ½ crushed garlic clove and a pinch of allspice; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk and seasoned with ½ crushed garlic clove and a pinch of allspice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This pilav also works well with peas. If your individual broad beans are longer than 1.5cm, we feel it is necessary to blanch and peel each one, for otherwise they will be unpleasantly tough.

Ingredients

75 g unsalted butter
6 spring onions thinly sliced (with all the green leaves)
a

Asia
Europe
Turkey
Spain
Side dish
Spicy
Vegetarian
Gluten-free
Mediterranean

Method

Over a medium heat melt the butter in a saucepan and fry the spring onion and allspice for 10 minutes until sweet. Stir the drained rice into the saucepan and coat with the butter. Add the broad beans and two-thirds of the chopped dill and parsley and stir in well. Cover the rice by 5mm water and season with salt and pepper. Lay some damp greaseproof paper on the water and bring to the boil ove