Aromatic sour cherry and broad bean pilaf

Serves: 4

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• 350 gram(s) broad beans
• Big pinch of saffron threads
• 4 tablespoon(s) hot milk or single cream
• 400 gram(s) basmati rice
• 40 gram(s) (1½oz) butter
• 3  shallots, finely chopped
• 2  garlic cloves, finely chopped
• 1  cinnamon stick
• 6  cardamom pods, bruised
• 2  cloves
• 1 teaspoon(s) cumin seeds
• 2  carrots, cut into matchsticks
• 100 gram(s) (3½oz) dried sour cherries
• 750 ml (1¼pt) vegetable stock
• 3 tablespoon(s) chopped fresh dill
• For the caramelised onion topping
• 2 tablespoon(s) butter or ghee
• 2 large onions, halved and thinly sliced
• For the minted yoghurt relish
• 350 ml Greek yoghurt
• 2 tablespoon(s) mint jelly
• Juice of ½ lime

Method

1. Mix all the ingredients for the yoghurt relish in a bowl. Cover and chill until ready to serve.
2. To make the caramelised onions, heat the butter or ghee in a non-stick frying pan, add the onions and cook over a low heat for 20 minutes, or until the onions start to caramelise and turn golden brown. Drain on kitchen paper and set aside.
3. Meanwhile, simmer the beans in a pan of lightly salted boiling water for 1 minute. Drain; slit open each bean to squeeze out the beanlet inside. Discard the skins. Soak the saffron in the hot milk or cream. Rinse and drain the rice.
4. Melt the butter in a saucepan and stir-fry the shallots and garlic for 3 minutes over a medium heat. Add cinnamon, cardamom pods, cloves, cumin seeds, rice, carrots and sour cherries and stir to mix well. Add the stock and dill and season. Bring to the boil, then stir in the broad beans; cover tightly and reduce the heat to low (using a heat diffuser if you have one). Cook for 15 minutes without lifting the lid. Remove from the heat and allow to stand, undisturbed for 10-15 minutes. Remove the lid and stir - by now all the liquid should have been completely absorbed. Stir in the saffron mixture, garnish with the caramelised onions and serve with the minted yoghurt relish.

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