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Broad Bean and Saffron Pilaff

Mattby Matt, 9 yr, 9 m ago in Recipes
Comments | Tags: rice

Serves 4


  • 600g beans in the pod,
  • 1 big pinch of saffron,
  • 400g basmati rice rinsed and drained,
  • 50g butter,
  • 1 onion finely sliced,
  • 2 cloves garlic finely chopped,
  • 750ml vegetable stock,
  • 3 tbsp chopped dill or parsley,
  • salt and pepper 


broad beans

  1. Pod the beans.
  2. In a dry saucepan heat the saffron threads gently for 1/2 a minute.
  3. Heat the butter in a pan and fry the onion for 5 minutes, then add the garlic and fry very gently for another 2.
  4. Add the saffron, rice, beans and stock and season with pepper.
  5. Cover the pan and simmer gently for 10 minutes.
  6. The rice should now have absorbed the liquid and be tender.
  7. Stir in the chopped herbs and check the seasonings.
  8. Serve with yoghurt and a tomato salad. 
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