Dill Pilaf is a traditional Azerbaijani recipe for a classic dish of rice cooked with broad beans that's flavoured with lemon juice and dill. The full recipe is presented here and I hope you enjoy this classic Azerbaijani version of: Dill Pilaf.
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Ingredients:
300g rice
3 tbsp oil
550g fresh broad beans, podded
2 tbsp butter
400ml water or meat stock
1 tsp flour
2 tbsp lemon juice
1 large bunch of dill
salt and freshly-ground black pepper, to taste
Method:
Add about 2l water to a large pan and bring to a boil. Season with a pinch of salt and a few drops of oil then add the rice and cook for about 20 minutes, or until tender. Drain the rice of any excess water then return to the pot and add a little more oil, stirring through the rice to keep the grains separate.
Melt the butter in a saucepan and add the stock before whisking in the flour and lemon juice. Season with salt and black pepper then stir to combine. Add the broad beans to the pan, cover and simmer gently for about 20 minutes, or until cooked.
Add 250ml water to the prepared rice then layer the cooked beans on top. Bring the mixture to a simmer, cover and cook on low heat for about 10 minutes. Chop the dill then fold into the rice and bean mixture. Serve hot.
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