Seasonal broad beans and fresh herbs brighten this light, Persian rice
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
This is cooked the Persian way, with butter and oil creating a crusty bottom in the pan. It’s good with chicken and lamb and especially lovely with fish. Use frozen broad beans when fresh ones aren’t in season.
Overview
Prep time
15 mins
Cook time
30 mins
Serves
8
Ingredients
- 1.5kg broad beans in their pods
- 435g basmati rice
- 40g butter
- 50ml olive oil
- 160g chopped dill and flat-leaf parsley (two-thirds dill to one-third parsley)
- Good squeeze of lemon
Method
Step
Pod 1.5kg broad beans and cook in boiling water until tender, about four minutes.
Step
Drain and rinse in cold water. When they are cool enough to handle, slip the skin off each one (laborious but worth it for the colour). This can be done in advance.
Step
Wash 435g basmati rice well in a sieve until the water runs clear. Cover with fresh cold water, leave to soak for two hours then drain (soaking reduces the cooking time).
Step
Bring a pan of fresh water to the boil, tip in the rice and cook for six minutes.
Step
Drain and rinse in lukewarm water.
Step
Heat 40g butter and 50ml olive oil in a heavy-bottomed pan until the butter is foaming, then add a third of the drained rice.
Step
Season and cover with a third of the mixed chopped herbs, then add another layer of rice, another third of the herbs, and a final layer of rice. Reserve the remaining herbs.
Step
Reduce the heat to very low (or the bottom will burn) and make three holes in the rice with the handle of a wooden spoon. Carefully wrap the lid of the pan in a tea towel and put it on the pan.
Step
Leave the rice to cook for 15 minutes. Check for doneness but don’t stir.
Step
Quickly reheat the beans by pouring boiling water over them in a sieve.
Step
Empty the rice into a warm bowl, making sure you dislodge all the lovely golden bits stuck to the bottom of the pan (break these up and add to the rest).
Step
Fork through the beans and the remaining herbs, add a good squeeze of lemon and season to taste.