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  • Writer's pictureCeline

Dill and Broad Bean Pilav

Delicious Persian vegetarian rice dish

Good frozen


  • 200g basmati rice

  • 60g fresh Dill

  • 200g broad beans

  • A few strands saffron

  • 2 tbsp olive oil

  • 1 knob butter


Wash the rice well and then simmer for a few minutes in water, salt and some

butter until still firm. Drain the rice.

Mix in half the dill.

In a non-stick pan, add 2 tbsp of olive oil, knob of butter, 2 tbsp water, and some salt. When melted, scatter the rice layer by layer. Wrap lid of pan with cloth. Put the rice on high

heat for 5 minutes, and then reduce heat and cook for under an hour.

While rice is cooking, boil the broad beans in water.

In a pestle and mortar, grind some saffron and tiny amount of sugar. Add 2

tbsp of boiling water and leave for 10 mins.

When rice is done, add the saffron

to some of the rice.

Serve the rice. Mix in the broad beans and add the remaining fresh dill.

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