Chicken pilaf with dill & pine nuts

A wholesome, simple rice dish that’s packed full of aromatic flavours

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 475
  • fat 16g
  • saturates 2g
  • carbs 58g
  • sugars 3g
  • fibre 4g
  • protein 30g
  • salt 0.39g


  • 250g basmati rice
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 skinless, boneless chicken breasts, cut into small cubes
  • ½ tsp allspice
  • 1 tbsp tomato purée
  • 400ml chicken stock
  • small bunch dill, chopped
  • 140g frozen broad beans or soya beans, defrosted under hot water
  • 50g toasted pine nuts


Prawn & bean pilau
Leave out the chicken and add 1 tbsp medium curry powder instead of the allspice. Swap the dill for 1 small bunch coriander. After the rice has cooked for 8 mins, add 150g small, raw peeled prawns with the beans. Finish cooking as above, then stir through the coriander and 50g toasted almonds instead of pine nuts.


  1. Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.

  2. Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.

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