Читать книгу Greenfeast - Nigel Slater - Страница 36

broad beans, podded a couple of handfuls

asparagus 18 spears

For the pilaf:

white basmati rice 120g

butter 50g

bay leaves 3

green cardamom pods 6

black peppercorns 6

a cinnamon stick

cloves 2 or 3

cumin seeds a pinch

thyme a couple of sprigs

For the herb butter:

mint leaves 8 large

parsley a small handful

spring onions 2

butter, soft 200g

Cook the beans in deep, lightly salted boiling water for three or four minutes. Drain and pop the largest of the beans from their skins. Any very small beans can be left as they are. Trim the asparagus, removing any tough ends, then cut the spears into short lengths. Boil or steam for five or six minutes until just tender.

Wash the rice three times in a bowl of warm water. This will prevent it sticking together. Melt the butter in a saucepan over a moderate heat, add the bay leaves, the cardamom pods, lightly crushed, peppercorns, cinnamon stick, cloves, cumin seeds and sprigs of thyme. Stir the spices and herbs around in the butter for a minute or two, then, as soon as they are warm and fragrant, drain the rice and add it to the pan. Stir the rice to coat it with the butter, then pour in enough water to cover and leave 2cm of water above the rice.

Season with salt, turn down the heat so the water simmers and cover tightly with a lid. After seven minutes, lift the lid, and fold in the drained asparagus and the broad beans. Replace the lid and continue cooking for a further five minutes. Remove from the heat, leave the lid in place and set aside for three minutes.

Make the butter: put the mint leaves on top of one another, roll them up tightly, then shred them finely. Remove the parsley leaves from their stalks and finely chop. Discard the roots and the darkest green shoots of the spring onions. Finely chop the white and pale green part.

Cream the butter until it is soft and fluffy. Season with a little coarsely ground black pepper and sea salt. Fold in the mint, parsley and spring onions.

Lift the lid from the rice, stir with a fork to separate the grains, then fold in the herb butter. Alternatively, divide the rice between plates, place a spoonful of the herb butter on the hot rice and fold in so the grains are coated.

• If you make the butter in advance, remove it from the fridge a good half hour before using. It should be soft and fluffy.