Broad Bean And Courgette Pilaf
This fragrant and flavorful dish combines aromatic spices with tender basmati rice and vibrant grilled courgettes. Each bite is a delicious balance of earthy cumin, warm coriander, and zesty lemon, all brought together with a creamy dollop of yoghurt. Perfect for a cozy dinner at home or for impressing guests with a taste of exotic flavors.
— Constant Cookbook
Ingredients
- 1 tsp cumin
- 1 tsp coriander seeds
- 50ml/2fl oz vegetable oil
- 1 onion
- 2 cloves garlic
- 1 cinnamon
- 1 tsp ground turmeric
- 10 cardamom
- 2 cloves
- 225g/8oz basmati rice
- 200g/7oz broad beans
- 400ml/14fl oz vegetable stock
- 4 courgettes
- , for brushing olive oil
- salt and freshly ground black pepper
- 50g/2oz butter
- chopped fresh parsley
- lemon juice
- yoghurt
Instructions
- Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.
- In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes.
- Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender.
- Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside.
- To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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