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Broad Bean Pilaf with Roasted Baby Vegetables and Chermoula
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Broad Bean Pilaf with Roasted Baby Vegetables and Chermoula
Chermoula is a garlicky spice paste of North African origin, which usually includes cumin, paprika and chilli. It's often used with fish, but works beautifully when paired with the earthiness of roasted vegetables.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
-
Total time:
1 hour 5 minutes
Serves: 4
Ingredients
- Chermoula
- 1 clove garlic, finely chopped
- Small handful parsley, finely chopped
- Small handful coriander, finely chopped
- ½ tbsp lemon juice
- 1 tsp paprika
- 1 tbsp extra virgin olive oil
- ¼ long red chilli, finely chopped
- 160g baby turnips, or larger ones cut into 2cm-square pieces
- 200g baby carrots, or larger ones cut into thick batons
- 200g baby courgettes, or larger ones cut in half
- 3 tbsp olive oil
- Salt and freshly ground black pepper
- 8 garlic cloves, left whole and unpeeled
- Pilaf
- 2 tbsp olive oil
- 1 large onion, finely sliced
- 1 tbsp cumin seeds
- 1 tbsp ground cumin
- 200g frozen baby broad beans
- 3 garlic cloves, finely sliced
- 250g basmati rice
- 400ml cold water
- 1 tsp vegetable bouillon powder
- 2 tbsp Lexia raisins
- 1 large pinch saffron strands, soaked in 100ml hot water
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 30g toasted marcona almonds, cut into slivers
Method
- Preheat the oven to 200°C, gas mark 6.
- In a large ovenproof tray, toss the vegetables and the whole garlic cloves in the oil. Season. Roast for 25-30 minutes, stirring once or twice so they brown evenly without burning. Keep warm in the oven.
- Meanwhile, heat the olive oil for the pilaf in a large, deep frying pan over a medium heat. Fry the onion till very well browned and caramelised (this will take 20-25 minutes), stirring regularly and adding the cumin seeds and ground cumin about halfway through the cooking time.
- While the onion is cooking, bring a small pan of salted water to the boil and blanch the broad beans for 5 minutes. Refresh under cold water and slip off the skins.
- You can also make the chermoula while the onion and vegetables cook: simply mix all the ingredients together in a bowl.
- Add the garlic to the caramelised onion and cumin mixture. Add the rice and stir over a medium heat until it's well coated in the golden onion and oil. Cover with the cold water and stir in the bouillon powder. Cover and bring to the boil. Immediately reduce to a gentle heat and simmer for 20 minutes or until all the liquid is absorbed. Remove the lid, stir in the broad beans, the raisins and the saffron water. Raise the heat and stir carefully for another 6-7 minutes so that the rice goes a lovely, warm gold and the sweet and pungent flavours are fully developed. Stir through the chopped parsley and coriander and the toasted almonds and season.
- Take the vegetables out of the oven and toss in the chermoula. Serve the hot rice at once with the roasted, spicy vegetables and garlic in a dish by the side.
Comments
This recipe was first published in May 2005.
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