Broad bean and courgette pilaf recipe
 Savour the summer until every pod is popped with this delicious broad bean recipe. 1 tsp cumin seeds1 tsp coriander seeds50ml/2fl oz vegetable oil1 onion, peeled, finely chopped2 cloves garlic, peeled, crushed1 cinnamon stick1 tsp ground turmeric10 cardamom pods, lightly crushed2 cloves225g/8oz basmati rice, soaked in water for 20 minutes and drained200g/7oz broad beans, out of their pods, inner membranes removed400ml/14fl oz vegetable stock4 courgettes, cut into 3cm/1in roundsolive oil, for brushingsalt and freshly ground black pepper50g/2oz butter 1 tsp cumin seeds 1 tsp coriander seeds 50ml/2fl oz vegetable oil 1 onion, peeled, finely chopped 2 cloves garlic, peeled, crushed 1 cinnamon stick 1 tsp ground turmeric 10 cardamom pods, lightly crushed 2 cloves 225g/8oz basmati rice, soaked in water for 20 minutes and drained 200g/7oz broad beans, out of their pods, inner membranes removed 400ml/14fl oz vegetable stock 4 courgettes, cut into 3cm/1in rounds olive oil, for brushing salt and freshly ground black pepper 50g/2oz butter chopped fresh parsleylemon juiceyoghurt chopped fresh parsley lemon juice yoghurt Method Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes.Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender.Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside.To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt.