Broad Bean Pilau


  • 200g of basmati rice
  • 300g of broad beans (podded)
  • 50g of butter
  • 4 x spring onions, finely sliced
  • Half teaspoon of ground Allspice
  • Bunch of dill, with fronds removed and chopped roughly
  • A handful or so of pine nuts


Rinse the uncooked rice through cold water until the water runs clear and then soak in warm water for 30 minutes with a pinch of salt.

Cook the broad beans gently for two mins.  Pop them into a bowl of very cold water and leave to cool.

When cool, remove the skins of the beans.

In a saucepan, heat the butter and then gently cook the spring onions, pine nuts, all spice and half the dill until the pine nuts are toasted.

Drain the rice and add to the pan and coat in the butter mixture.

Cover the rice with 1cm of water and bring it to a hard boil.

Stir once, reduce the heat to the minimum, cover and leave for 5 mins

Turn off the heat and leave for 10 mins.

Finally stir the beans through the rice.  Spoon into a serving dish ensuring any crispy bits from the pan go too.  Sprinkle over the remaining dill and enjoy!

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