Broad bean pilaf

Broad bean pilaf

Eşşek baklası pilavi

By
From
Turkish Fire
Serves
4-6
Photographer
Alicia Taylor

When we were kids, we used to call broad beans ‘donkey beans’, as eşşek means donkey in Turkish.

Here are your beautiful broad beans, starring in a pilaf that can be enjoyed with lunch or dinner. I love this with Garlic yoghurt, or with grilled chicken or grilled fish. I just love it!

Ingredients

Quantity Ingredient
50g butter
2 tablespoons olive oil
1 large white onion, diced
200g long-grain white rice
375ml chicken stock or water
500g broad beans, double shelled, (see note)
30g chopped dill

Method

  1. Melt the butter in a heavy-based saucepan over a medium–low heat. Add the onion and cook until translucent, about 6–8 minutes.
  2. Turn the heat up to medium, then add the rice and cook for 5 minutes, constantly stirring. Season with sea salt and freshly ground black pepper.
  3. Add the stock, then cover and cook over a low heat for 10 minutes. Now add the broad beans, stirring gently. Sprinkle the dill over the beans.
  4. Place a clean tea towel over the saucepan, then put the lid on. Remove from the heat and allow the pilaf to rest for 30 minutes before serving.

Note

  • To prepare fresh broad beans, remove the beans from their long, thick outer seed pods, then place the individual beans in the freezer for an hour or two. Remove the beans and allow to thaw, and it will then be easy to slip each bean from its thin outer skin. If you buy frozen beans, you only have to remove the thin skins around the individual beans.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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