A Pilaf Of Asparagus, Broad Beans And Mint - cooking recipe

Ingredients

1 cup broad bean, podded
12 asparagus spears, the thin ones
120 g basmati rice
50 g butter
3 bay leaves
6 green cardamom pods, crushed
6 black peppercorns
1 cinnamon stick
2 cloves
1/8 teaspoon cumin seed
1/8 teaspoon fresh thyme leave
4 spring onions, thin ones
1/4 teaspoon fresh parsley
2 tablespoons of fresh mint, chopped

Preparation

Cook the broad beans in salted water for 4 mins, till almost tender, drain.
Trim asparagus into short lengths, steam for 3 mins and drain.
wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
Finely slice the spring onions and chop the parsley.
After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
Can be served with minted yoghurt if liked.