Dill, lemon and green bean pilaf

Nutrition Facts

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.

Tuck into this huge dish of rice.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: British

Servings: people

Calories: 303kcal

Author: Mark Diacono

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

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.