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1
Cook the fava beans in deep, lightly salted boiling water for four minutes, until almost tender, then drain.
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2
Trim the asparagus and cut it into short lengths.
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3
Boil or steam for three minutes, then drain.Wash the rice three times in cold water, moving the grains around with your fingers.
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4
Cover with warm water, add a teaspoon of salt, and set aside for a good hour.
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5
Melt the butter in a saucepan, then add the bay leaves, cardamom pods, peppercorns, cinnamon stick, cloves, cumin seeds, and sprigs of thyme.
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6
Stir them in the butter for a minute or two, until the fragrance wafts up.
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7
Drain the rice and add it to the warmed spices.
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8
Cover with about 1/4 inch (1cm) of water and bring to a boil.
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9
Season with salt, cover, and decrease the heat to simmer.
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10
Finely slice the green onions.
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11
Chop the parsley.
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12
After five minutes, remove the lid and gently fold in the asparagus, fava beans, green onions, and parsley.
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13
Replace the lid and continue cooking for five or six minutes, until the rice is tender but has some bite to it.
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14
All the water should have been absorbed.
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15
Leave, with the lid on but the heat off, for two or three minutes.
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16
Remove the lid, add a tablespoon of butter if you wish, check the seasoning, and fluff gently with a fork.
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17
Serve with the yogurt sauce below.
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18
Stir 2 tablespoons of chopped mint, a little salt, and 2 tablespoons of olive oil into 3/4 cup (200g) thick, but not strained, yogurt.
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19
You could add a small clove of crushed garlic too.
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20
Spoon over the pilaf at the table.
