Pilav with Peas and Mint

This is basically a Moro recipe, which I have cooked endlessly since discovering - it is super healthy and you can fling almost any sort of springy veg in with it; leeks, courgettes, peas, broad beans, onions whatever. I was dumbfounded at how easy this is to make - although you do have to soak your rice. Despite that, you can get it on the table well within half an hour (once your rice has done its thing), and even a bowl on its own is a great supper.


  • Basmati Rice – 1 good sized mug for 2 people
  • 1 Onion
  • 1 Leek
  • Small bowl of Peas
  • Broad Bean Leaves
  • Herbs
  • All Spice

Wash the rice really carefully in a big bowl of cold water.  Rub the rice between your fingertips to try and wash the starch off each grain.  Rinse and repeat three times or until the water is running clear.

Leave the rice in the fridge to soak (in tepid water with a teaspoon of salt stirred in) for 3 hours (I have been hopeless many times and only remembered to soak for a hour, it was still good)

To prepare the Pilav, fry the onion and leek in olive oil with a good pinch of Allspice

When the onions are golden and soft, add a little extra olive oil and stir in the drained rice, coating it in the olive oil

Add the bowl of peas (or broadbeans etc) and give it a good stir

Pour enough water in to cover the rice by 5 mm (ie not much) and season with salt and pepper

Bring to the boil – put a circle of greaseproof paper on top of the rice and cover the pan with a lid (fold paper into a square and tear/cut to get the circle shape).  Keep on a medium heat for 5 minutes.

After this, turn the heat down to very low and cook for a further 5 minutes

Now, the rice should be cooked – stir your broad bean leaves and your herbs in – taste to check the seasoning and serve!

We ate this with Chickpea Fritters, Roasted Red Peppers and 0% Greek Yoghurt with Allspice and a little garlic and lemon juice stirred in.  Also salad (see what I mean about large quantities of food for supper?!)

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