Name: Broad Bean and Dill Pilav
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 medium bunch fresh dill, roughly chopped; ½ small bunch fresh flat-leaf parsley, roughly chopped; 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; 6 spring onions thinly sliced (with all the green leaves); 75 g unsalted butter; a pinch of ground allspice; 500 g podded broad beans or 1.5 kg in pods; 150 g basmati rice, soaked as above

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

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

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Ingredients

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