Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 50ml/2fl oz vegetable oil
• 1 onion
• peeled
• finely chopped
• 2 cloves garlic
• peeled
• crushed
• 1 cinnamon stick
• 1 tsp ground turmeric
• 10 cardamom pods
• lightly crushed
• 2 cloves
• 225g/8oz basmati rice
• soaked in water for 20 minutes and drained
• 200g/7oz broad beans
• out of their pods
• inner membranes removed
• 400ml/14fl oz vegetable stock
• 4 courgettes
• cut into 3cm/1in rounds
• olive oil
• for brushing
• salt and freshly ground black pepper
• 50g/2oz butter
• chopped fresh parsley
• lemon juice
• yoghurt

Directions

• Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat
• moving the spices around the pan frequently to prevent them from burning
• for 2-3 minutes
• or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.
• In a pan
• heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes
• or until softened. Add the ground toasted spices
• the cinnamon stick
• ground turmeric
• cardamom pods and cloves and cook for 2-3 minutes.
• Add the rice
• broad beans and stock
• cover the pan with a lid and cook over a low heat for 12-15 minutes
• or until the rice is tender.
• Meanwhile
• heat a griddle pan until smoking. Brush the courgettes with the olive oil
• season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides
• or until charred and softened. Set aside.
• To serve
• stir the butter into the pilaf until melted
• then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley
• a squeeze of lemon juice and a dollop of yoghurt.