This delicately scented Eastern pilaf proves the perfect base for tender Fava Beans doused in spicy chilli oil, and served with a thick sauce of creamy yoghurt spiked with fresh cilantro.
ingredients
serves: 4 - 6
1 1/3 cups long-grain rice, such as basmati
1/4 cup butter
1 medium red onion
2 cloves garlic
1 teaspoon ground cilantro
1 cinnamon stick
A pinch of saffron threads
3/8 cup seedless raisins
2/3 cup flaked almonds
Salt and black pepper
1 pound frozen Fava Beans
2/3 cup natural yoghurt
A few sprigs of cilantro
2 - 3 tablespoons chilli flavoured olive oil
method
1. Put a kettle of water on to boil. Put the rice into a bowl, cover it with cold water and leave it to soak, to remove some of the starch.
2. Melt the butter in a heavy-based saucepan over a very low heat. Peel and chop the onion and garlic and add them to the pan. Increase the heat, and fry for 1 - 2 minutes or until the onion softens. Stir in the ground cilantro and reduce the heat to very low.
3. Pour the rice into a sieve and rinse it. Add it to the onion and stir in 1 5/8 cup of boiling water. Add the cinnamon stick, saffron, raisins, almonds and seasoning.
4. Bring the water to a fast boil, then reduce the heat until it barely simmers. Cover and cook the rice for 15 minutes; do not lift the lid.
5. Meanwhile, put the Fava Beans into a saucepan, cover them with boiling water and bring back to the boil. Then reduce the heat, cover and simmer for 5 - 6 minutes.
6. Put the yoghurt into a bowl. Rinse, dry and chop the cilantro and stir it into the yoghurt.
7. Drain the Fava Beans, put them into another bowl and drizzle with the flavoured oil.
8. Remove the rice from the heat and leave it to stand, still covered, for 3 minutes. Then fluff it up with a fork, discard the cinnamon stick and serve with the yoghurt and spiced Fava Beans.
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