A Pilaf of Asparagus, Fava Beans, and Mint Recipe

DIRECTIONS

For the pilaf:

Cook the fava beans in deep, lightly salted boiling water for 4 minutes, until almost tender, then drain. Boil or steam the asparagus for 3 minutes, then drain. Wash the rice 3 times in cold water, moving the grains around with your fingers. Cover with warm water, add a teaspoon of salt, and set aside for a good hour.

Melt the butter in a saucepan, and then add the bay leaves, cardamom pods, peppercorns, cinnamon stick, cloves, cumin seeds, and sprigs of thyme. Stir them in the butter for a minute or 2, until the fragrance wafts up. Drain the rice and add it to the warmed spices. Cover with about ¼ inch of water and bring to a boil. Season with salt, cover, and decrease the heat to simmer. Finely slice the green onions. Chop the parsley.

After 5 minutes, remove the lid and gently fold in the asparagus, fava beans, green onions, and parsley. Replace the lid and continue cooking for 5 or 6 minutes, until the rice is tender but has some bite to it. All the water should have been absorbed. Leave, with the lid on but the heat off, for 2 or 3 minutes. Remove the lid, add a tablespoon of butter if you wish, check the seasoning, and fluff gently with a fork. Serve with the yogurt sauce below.

For topping the pilaf:

Stir 2 tablespoons of chopped mint, a little salt, and 2 tablespoons of olive oil into ¾ cup (200 grams) thick, but not strained, yogurt. You could add a small clove of crushed garlic too. Spoon over the pilaf at the table.