Savour the summer until every pod is popped with this delicious broad bean recipe.
1 tsp cumin seeds
1 tsp coriander seeds
50ml/2fl oz vegetable oil
1 onion, peeled, finely chopped
2 cloves garlic, peeled, crushed
1 cinnamon stick
1 tsp ground turmeric
10 cardamom pods, lightly crushed
2 cloves
225g/8oz basmati rice, soaked in water for 20 minutes and drained
200g/7oz broad beans, out of their pods, inner membranes removed
400ml/14fl oz vegetable stock
4 courgettes, cut into 3cm/1in rounds
olive oil, for brushing
salt and freshly ground black pepper
50g/2oz butter
chopped fresh parsley
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.
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