Broad bean pilaf, Lebanese-style

Broad bean pilaf, Lebanese-style

By
From
Arabesque
Photographer
William Meppem

Beans and rice are an almost universal favourite. This is an adaptation of two traditional Lebanese dishes – rice with beans and rice with chicken. It is quite rich and, served with a bitter-leaf salad, makes an ideal lunch or supper dish.

Ingredients

Quantity Ingredient
60ml olive oil
1/2 small onion, finely chopped
200g minced chicken
salt and pepper
1/2 teaspoon allspice
400g basmati rice
80g pumpkin, cut into 1/2 cm dice
160g fresh broad beans, blanched and peeled
600ml chicken stock, simmering
1 garlic clove, crushed with 1/2 teaspoon salt
1 lemon, juiced
1/2 cup fresh coriander leaves

Method

  1. Heat the oil in a pan and sauté the onion for a few minutes until it has softened. Add the chicken mince and cook on high for 2–3 minutes until the juices start to run out. Season with a little salt and pepper and the allspice. Then add the rice, pumpkin, broad beans and chicken stock. Turn the heat low, cover and cook for 15 minutes without disturbing.
  2. Turn off the heat and fork through a mixture of the garlic paste and lemon. Cover again and rest for a further 5 minutes. Turn out onto a large shallow dish and garnish with coriander.
  3. Serve with dollops of satiny-smooth yoghurt.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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