A Pilaf Of Asparagus Broad Beans And Mint Recipe

Ingredients for A Pilaf Of Asparagus Broad Beans And Mint

• Broad Bean
• Asparagus Spears
• Basmati Rice
• 4 tablespoons butter
• 2 bay leaves
• Green Cardamom Pods
• Black Peppercorns
• 1 small cinnamon stick
• 4 whole cloves
• Cumin Seed
• Fresh Thyme Leave
• 2 spring onions, finely sliced
• Fresh Parsley
• Of Fresh Mint

How to Make A Pilaf Of Asparagus Broad Beans And Mint

1. Cook 1 cup of shelled broad beans in salted boiling water for 4 minutes, until almost tender. Drain and set aside.
2. Trim 1 pound of asparagus into 1-inch pieces. Steam for 3 minutes until bright green and tender-crisp. Drain and set aside.
3. Rinse 1 cup of basmati rice under cold water 3 times, gently stirring with your hand. Cover with warm water, add 1 teaspoon of salt, and let soak for at least 1 hour.
4. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 2 bay leaves, 6 green cardamom pods, 10 black peppercorns, 1 small cinnamon stick, 4 whole cloves, 1 teaspoon cumin seeds, and 2 sprigs of fresh thyme.
5. Stir for 1-2 minutes, until fragrant.
6. Drain the soaked rice.
7. Add the drained rice to the saucepan. Season with 1/2 teaspoon of salt. Cover, reduce heat to low, and simmer for 5 minutes.
8. Finely slice 2 spring onions (green and white parts) and chop 2 tablespoons of fresh parsley.
9. After 5 minutes, remove the lid and gently fold in the asparagus, broad beans, spring onions, and parsley.
10. Replace the lid and continue to cook for 5-6 minutes, or until the rice is tender but still has a slight bite. All the water should be absorbed.
11. Remove from heat and let stand, covered, for 2-3 minutes.
12. Remove the lid, taste and adjust seasoning with salt. Stir in 1 tablespoon of extra butter (optional) and fluff with a fork. Sprinkle with 1/4 cup of chopped fresh mint.
13. Serve hot. Optional: Garnish with a dollop of minted yogurt.