A Pilaf of Asparagus, Broad Beans and Mint
- Ready In:
- 1 cup broad bean, podded
- 12 asparagus spears, the thin ones
- 120 g basmati rice
- 50 g butter
- 3 bay leaves
- 6 green cardamom pods, crushed
- 6 black peppercorns
- 1 cinnamon stick
- 2 cloves
- 1⁄8 teaspoon cumin seed
- 1⁄8 teaspoon fresh thyme leave
- 4 spring onions, thin ones
- 1⁄4 teaspoon fresh parsley
- 2 tablespoons of fresh mint, chopped
- Cook the broad beans in salted water for 4 mins, till almost tender, drain.
- Trim asparagus into short lengths, steam for 3 mins and drain.
- wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
- Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
- Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
- Finely slice the spring onions and chop the parsley.
- After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
- Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
- Can be served with minted yoghurt if liked.
Questions & Replies
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I'm not bit on mint, so did cut that ingredient back by half (as I did with the cloves since my other half doesn't care for them), but otherwise pretty much followed the recipe! We both enjoyed this asparagus & bean combo! Licked the platter clean, so to speak, so that speaks volumes for this recipe! Thanks for sharing it! [Made & reviewed while with ZWT6]
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