Prep 20 min
Cook 2 hr 30 min
100g unsalted butter
6 spring onions (including green parts), thinly sliced
2 leeks, washed and cut into 4cm
1 pinch allspice
150g basmati rice, rinsed
2 large potatoes, peeled and cut into 1cm dice
300g broad beans
1 bunch dill, roughly chopped
½ bunch flat-leaf parsley leaves, roughly chopped
1 tbsp shredded mint
For the caramelised crisp onions
360ml sunflower oil
2 large onions, peeled and sliced
For the beetroot borani
500g raw beetroot
400g Greek yoghurt
2 tbsp olive oil
1 garlic clove, peeled and crushed to a paste with ½ tsp salt
1 pinch sugar (optional)
1 small bunch dill, finely chopped
For the garlic yoghurt
200g Greek yoghurt
2 tbsp milk
½ garlic clove, peeled and crushed
1 pinch allspice
First make the beetroot borani: boil the beetroot, skins on, until tender – about 90 mins. Peel under the cold tap and transfer to a food processor. Puree to a smooth paste. Add the yoghurt, oil, garlic and sugar, and blitz until very smooth. Transfer to a bowl, stir in the dill and season to taste with salt and pepper.
Melt the butter in a pan over a medium heat. Fry the spring onion, leeks, allspice and a good pinch of salt for 10 minutes, then add the potatoes and fry, stirring occasionally, until the onion and leeks are sweet – about 10 minutes. Stir in the rice, broad beans, peas and two-thirds of the dill and parsley. Barely cover with water and season with salt and pepper. Lay some damp greaseproof paper on the water and bring to a boil over a medium-high heat. When it comes to a boil, put a lid on the pan and cook quite fast for five minutes. Turn down the heat to medium-low for another five minutes before it’s ready to serve.
For the caramelised crisp onions, heat the oil in a large pan. Unless you have a very large pan it’s necessary to fry the onions in batches in plenty of oil, otherwise they will not get crispy. Cook the onions in batches over a medium heat, stirring occasionally, until crisp and golden brown. Remove with a slotted spoon to kitchen paper. Mix all the garlic yoghurt ingredients in another bowl.
To serve, sprinkle the mint and remaining dill and parsley over the pilaf. Mix the garlic yoghurt ingredients together and add a dollop to the pilaf, top with the crispy onions and spoon the beetroot borani alongside.