Broad bean pilau

This broad bean dish will add a Middle Eastern twist to any summer occasion

  • Prep:30 mins
    Cook:15 mins
    Plus soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 351
  • fat 16g
  • saturates 7g
  • carbs 46g
  • sugars 2g
  • fibre 5g
  • protein 9g
  • salt 0.2g


  • 200g basmati rice
  • 300g podded broad beans
  • 50g butter
  • 4 spring onions, finely sliced
  • ½ tsp ground allspice
  • bunch of dill, fronds removed and roughly chopped
  • handful pine nuts


Eat them raw
Eating very young broad beans raw, drizzled with olive oil and served with small chunks of pecorino cheese.


  1. Wash the rice in several changes of cold water until the water runs clear, then soak in warm water with a pinch of salt for 30 mins. Meanwhile, cook the broad beans in boiling unsalted water for just 2 mins. Drain the beans, then tip into ice-cold water and leave to cool. Remove the beans from their skins and set aside.

  2. Heat the butter in a saucepan, then sizzle the spring onions, pine nuts, allspice and half the dill for a few mins until pine nuts are toasted. Drain rice, then add to the pan and stir to coat in the butter. Cover the rice with about 1cm of water, then cover the pan and bring to a hard boil. Stir once, then reduce heat to a minimum, cover again and leave for 5 mins. Turn off the heat and leave rice undisturbed for 10 mins. Finally, stir beans through the rice, pile onto a serving platter, scraping any golden crispy bits from the pan, and scatter with the remaining dill.

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