Broad bean pilau

Prep: 30 mins Cook: 15 mins Plus soaking

Easy

Serves 4
This broad bean dish will add a Middle Eastern twist to any summer occasion

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal351
  • fat16g
  • saturates7g
  • carbs46g
  • sugars2g
  • fibre5g
  • protein9g
  • salt0.2g
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Ingredients

  • 200g basmati rice
  • 300g podded broad bean
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ tsp ground allspice
  • bunch of dill, fronds removed and roughly chopped
  • handful pine nuts

Method

  1. Wash the rice in several changes of cold water until the water runs clear, then soak in warm water with a pinch of salt for 30 mins. Meanwhile, cook the broad beans in boiling unsalted water for just 2 mins. Drain the beans, then tip into ice-cold water and leave to cool. Remove the beans from their skins and set aside.

  2. Heat the butter in a saucepan, then sizzle the spring onions, pine nuts, allspice and half the dill for a few mins until pine nuts are toasted. Drain rice, then add to the pan and stir to coat in the butter. Cover the rice with about 1cm of water, then cover the pan and bring to a hard boil. Stir once, then reduce heat to a minimum, cover again and leave for 5 mins. Turn off the heat and leave rice undisturbed for 10 mins. Finally, stir beans through the rice, pile onto a serving platter, scraping any golden crispy bits from the pan, and scatter with the remaining dill.

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Comments (6)

rzehtab's picture
5

Heat the butter in a large pot, cover bottom of it with potato slices. Then add rice mixture. and cover the pot for 20 to 30 min on medium heat.
Serve it with chicken or meat with tomato-onion souse. Use combination of sour yogurt and water and dried mint powder, salt, black pepper for dinking. You can use saffron powder and boiling water for decorating of rice (polo).

rzehtab's picture
5

For cooking the rice, boil 2 lit water in large pot. After this, add drained rice if you like you can add pinch of salt and 1 tbs. vegetable oil to avoiding adhesiveness of the rice together. Wait 10 to 12 min or until the rice beans not deformed. Drain it in strainer and add spices broad beans finely chopped dill or dry dill and mixed them.

rzehtab's picture
5

Wash the rice in several changes of cold water until the water runs clear, and then soak in warm water with a tsp. of salt for 30 min. Meanwhile, cook the broad beans in boiling water for just 10 min or until completely cooked but nut crushed. Drain the beans and set aside.

rzehtab's picture
5

4 cup basmati rice
1 cup podded and skinned broad beans
50.0g butter
½ tsp ground spice (Cinnamon 40%, cumin 40%, black pepper powder 20%) if you didn't like this you can ignore this
1 cup dill, fronds removed and finely chopped
1 big potato

rzehtab's picture
5

Hi
I’m from Iran this food is traditional foods of Iran that is very tasty but this recipe is different from our recipe. I share my native recipe for others. Please test it. I’m sure you love it. You can serve it with chicken or sheep meat that cooked as stew or kebob.

eleanormayo's picture
2

Not as tasty as I was expecting, a little dry and bland and I have to admit that we got rather bored eating it.

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