Recipe for Broad Bean, Dill and Saffron Pilaff
Free recipe for Broad Bean, Dill and Saffron Pilaff from The Vegetable Bible by Sophie Grigson
Ingredients
- 500g/1lb 2oz broad beans in their pods, or 350 g (12 oz) shelled broad beans
- a big pinch of saffron threads
- 400g /14oz basmati or long-grain rice
- 45g/11/2oz butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 750ml/1/4 pints vegetable or chicken stock
- 3 tablespoons chopped dill
- salt and pepper
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