My pilau is a cheats version, you will forgive me I'm sure, when I tell you its much healthier too as I've replaced the butter with Olive oil. The baby carrots, broad beans and the sad excuse of a garlic bulb are all from my garden plot. Its not highly flavoured as a traditional pilau, but it served us well for a homely meal.
Basmati rice, enough for two people
Enough baby carrots for two people
Enough broad beans for two people
4 tablespoons olive oil
1 small onion, finely sliced
1 teaspoon ground cumin
1 teaspoon cumin seeds
100ml vegetables stock
2 cloves of garlic, sliced
Salt and pepper
Cook the rice, set aside.
Place carrots in a wide saucepan together with 2 tablespoons olive oil, ground cumin, vegetable stock, garlic, dash or two of Tabasco sauce and salt and pepper to taste. Cover with a lid and simmer over medium heat for 20 minutes, until the carrots are tender and coated in the sauce.
While the carrots cook, in another pan, blanch the broad beans in boiling water for 7 minutes and drain. Heat 2 tablespoons olive oil in a saucepan. Add the onions and fry until brown and crisp in places. Add the cumin seeds and fry for a couple of minutes. Add the broad beans. Stir well over low heat for a minutes. Then stir the broad beans and the onions with all the oil into the rice and serve with the carrots and its sauce.
Adapted from Nadine Abensur's Cranks Fast Food. To make this more of a substantial meal, it may be worth serving it with some lentils or pulses. I think I may do that next time.