A Pilaf Of Asparagus, Broad Beans And Mint

1. 1

   Cook the broad beans in salted water for 4 mins, till almost tender, drain.

2. 2

   Trim asparagus into short lengths, steam for 3 mins and drain.

3. 3

   wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.

4. 4

   Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.

5. 5

   Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.

6. 6

   Finely slice the spring onions and chop the parsley.

7. 7

   After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.

8. 8

   Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.

9. 9

   Can be served with minted yoghurt if liked.

* Per serving · 4 servings · Values may vary.