There’s something so comforting about the radio humming in the background while I cook—it’s the perfect soothing backdrop to the happy chaos of chopping and sizzling. I was listening to BBC’s Gardeners’ Question Time once when a caller asked for ideas to use up an overabundance of summer greens. I thought, what a brilliant problem to have! This recipe is my answer: a bountiful pilau, bursting with flavor and texture, yet light enough for a perfect summer’s evening. So, if you find your garden or your market tote overflowing with green goodness, this one’s for you.
Ingredients
• Serves 4 to 6
• 1½ cups / 300g basmati rice
• 1 cup / 150g fava beans, shelled
• 1¾ cups / 420ml hot vegetable stock
• 2 tablespoons / 30ml canola oil
• 1 teaspoon cumin seeds
• 1¾-inch / 4-5 cm cinnamon stick
• 2 large onions, finely sliced
• 1¾-inch / 4-5 cm piece of ginger, peeled and grated
• 4 cloves of garlic, crushed
• 2 Indian green chiles, finely sliced
• 1 head broccoli, broken into 1¾-inch / 4-5 cm florets
• 1 zucchini (about ½ pound / 225g), sliced
• 1½ cups / 225g peas, fresh or defrosted
• 1 teaspoon ground black pepper
• 1 1/3 teaspoons salt, or to taste
• a large handful of fresh dill
• a large handful of fresh mint leaves
• lemon wedges, to serve
Instructions
1. Wash the rice in several changes of cold water until the water runs clear. Leave it to soak in cold water for 20 minutes. Meanwhile, blanch the fava beans in boiling water for one minute, then drain and plunge into cold water. Squeeze each bean to pop it out of its tough outer skin.
2. Once the rice has soaked, drain it well. Pour the hot vegetable stock into a deep, lidded saucepan, add the drained rice, and bring to a boil. Cook for 2 minutes, then cover tightly with the lid, reduce the heat to the lowest setting, and simmer for 10 minutes. Turn off the heat and let it rest, still covered, for at least 10 more minutes to steam.
3. Heat the oil in a large lidded pan or Dutch oven over medium heat. Add the cumin seeds and cinnamon stick and let them sizzle until fragrant, about 30 seconds. Add the sliced onions and cook for 6 to 8 minutes, until soft and translucent. Stir in the grated ginger, crushed garlic, and green chiles, and cook for another 5 minutes, stirring occasionally.
4. Add the broccoli florets to the onion mixture, stir, then add 5 tablespoons of water. Cover immediately and let the broccoli steam for 2 minutes. Add the sliced zucchini and a couple more tablespoons of water, cover, and cook for another 2 minutes. Finally, stir in the prepared fava beans, peas, black pepper, and salt. Cook for one more minute.
5. Remove the vegetable mixture from the heat. Fluff the cooked rice with a fork and gently fold it into the vegetables. If the rice has clumped, you can carefully break it up with your hands. Check the seasoning and add more salt if needed. Transfer to a large serving dish, tear the fresh dill and mint leaves over the top, and serve immediately with fresh lemon wedges.
Nutritional Information
• (Approximate values per serving, based on 5 servings)
• Calories: 485 kcal
• Protein: 15g
• Carbohydrates: 88g
• Fat: 9g
• Fiber: 12g
• Sodium: 750mg
Pro Tips
• Don’t have the patience for shelling fava beans? Simply substitute with an equal amount of extra peas for a quicker, just-as-delicious result.
• For the fluffiest rice, resist the urge to lift the lid while it’s simmering and resting. Letting it steam undisturbed is the key to a perfect texture.
• Add the fresh dill and mint just before serving. This preserves their bright color and vibrant, fresh flavor that can be lost with too much heat.
• To get a head start on dinner, you can make the spiced vegetable mixture a day in advance and store it in the fridge. Simply reheat it gently while you cook the rice, then fold everything together.
FAQ
Q: Is this green pilau recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses canola oil and vegetable stock, with no dairy or other animal products, making it a complete and delicious plant-based meal.
Q: How can I add more protein to this vegetarian pilau
A: The fava beans and peas provide a good amount of plant-based protein. To increase it further, consider adding a cup of cooked chickpeas or edamame with the other vegetables, or serve the pilau alongside pan-fried tofu or paneer (for a vegetarian, non-vegan option).
Q: What other green vegetables can I use in this pilau
A: This recipe is very flexible. If fava beans aren’t available, shelled edamame is a great substitute. You can also swap the broccoli or zucchini for other seasonal greens like chopped asparagus, green beans, or even a handful of spinach stirred in at the very end until just wilted.
Q: How should I store and reheat leftover pilau
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying, or in the microwave. We recommend adding fresh herbs and a squeeze of lemon after reheating to revive the flavors.
