Broad bean pilaf with raisins and nuts

    Broad bean pilaf with raisins and nuts

    4saves
    35min


    Be the first to make this!

    This delicately scented pilaf provides the perfect base for tender broad beans doused in spicy chilli oil and served with a thick sauce of creamy yoghurt spiked with fresh coriander.

    Ingredients
    Serves: 4 

    • 2 cups (310g) long-grain rice
    • 1½ cups boiling water
    • 2 tablespoons (40g) butter
    • 1 medium red onion
    • 2 cloves garlic
    • 1 teaspoon ground coriander
    • 2 teaspoons ground cumin
    • 1 cinnamon stick
    • A pinch of saffron threads
    • 1/3 cup (60g) seedless raisins
    • salt and black pepper
    • 500g frozen broad beans
    • ½ cup slivered almonds
    • 150g natural yoghurt
    • a few sprigs of coriander
    • 1–2 tablespoons chilli-flavoured olive oil, optional

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Put the rice into a bowl, cover with cold water and leave to soak, to remove some of the starch.
    2. Melt the butter in a heavy-based saucepan over very low heat. Peel and chop the onion and garlic and add to the pan. Increase the heat and fry for 1–2 minutes or until the onion softens. Stir in the ground coriander and cumin and reduce the heat to very low.
    3. Pour the rice into a sieve and rinse. Add the rice to the onion and stir in 1½ cups boiling water. Add the cinnamon stick, saffron threads, raisins, salt and pepper.
    4. Bring it to a fast boil, then reduce the heat until barely simmering. Cover and cook the rice for 15 minutes; do not lift the lid.
    5. Meanwhile, put the broad beans into a saucepan, cover with boiling water and bring back to the boil. Reduce the heat, cover and simmer for 5–6 minutes.
    6. Lightly toast the almonds and put aside. Put the yoghurt into a bowl, chop the coriander, then stir it into the yoghurt.
    7. Drain the broad beans and drizzle with the oil, if using.
    8. Remove the rice from the heat and leave to stand, still covered, for 3 minutes. Then add the almonds and broad beans and fluff up with a fork. Serve the rice accompanied by the bowl of yoghurt.

    NUTRIENTS PER SERVING, WHEN SERVING 4:

    good source of vitamins B group, C, E and folate.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate