Dill, lemon and green bean pilaf

“It’s usually at about the sixth attempt that I finally stop my fork pecking at a plate of this. It is crazily moreish,” says food writer Mark Diacono. “By all means, make this with coriander, mint, lovage or chervil in any combination, but this is one of the places I love dill and plenty of it. Whichever herb or herbs you choose, go big.”

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Nutrition Facts

Dill, lemon and green bean pilaf

Amount Per Serving

Calories 303 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 13mg4%

Sodium 138mg6%

Potassium 312mg9%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 4g4%

Protein 8g16%

Vitamin A 383IU8%

Vitamin C 8mg10%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dill, lemon and green bean pilaf

Tuck into this huge dish of rice.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: British

Servings: 6 people

Calories: 303kcal

Author: Mark Diacono

Equipment

• Bowl
• Wide pan

Ingredients

• 300 grams basmati rice
• 400 ml vegetable stock (you can use chicken if you prefer)
• 30 grams butter
• 1 onion thinly sliced
• 3 garlic cloves finely chopped
• 2 bay leaves
• Big bunch of dill stalks and leaves separated and both finely chopped
• 1 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 200 grams green beans stalk end trimmed (or use thin slices of courgette/zucchini)
• 1 Finely grated zest lemon
• 40 grams shelled pistachios roughly chopped
• Sea salt
• Freshly ground black pepper
• Natural yoghurt to serve
• Lemon wedges to serve

Method

• Soak the rice in a bowl of cold water for 10 minutes, then drain well. Bring the stock to a bare simmer.
• Melt the butter in a wide pan over a low-medium heat and cook the onion, garlic, bay leaves and dill stalks for 10 minutes until soft. Add the spices and half a teaspoon salt and cook for a minute.
• Add the rice to the pan, along with the beans and half of the dill leaves, stirring for 30 seconds to coat well and so it doesn’t burn. Cover the rice with the hot stock, add the lemon zest and check the seasoning, adding salt and pepper to taste. Put the lid on and cook for five minutes over a high heat, then turn it down to the lowest heat and cook for 10 minutes until the stock is absorbed and the rice is just tender. Turn the heat off, remove the lid and place a tea towel over the pan, then return the lid and leave to rest for five minutes.
• Fluff the rice with a fork, then scatter over the remaining dill and the nuts and serve immediately with yoghurt and lemon wedges on the side.

Nutrition

Calories: 303kcal | Carbohydrates: 49g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 138mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 383IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg

Herb by Mark Diacono is published by Quadrille. Photography Mark Diacono. 

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