Description
A flavorful and wholesome charred broccoli pilaf made with fragrant basmati rice, lightly charred broccoli florets, sautéed onions, garlic, and vibrant peas. Finished with a creamy tahini-yogurt drizzle and a crunchy topping of flaked almonds and fresh parsley, this dish offers a delightful mix of textures and Mediterranean-inspired tastes perfect for a nourishing vegetarian meal.
Ingredients
Scale
Rice and Vegetables
- 300g basmati rice
- 1 broccoli head, broken into florets, florets halved lengthways, stalk finely chopped
- 2 onions, finely sliced
- 1 garlic clove, crushed or finely grated
- 150g frozen peas
Cooking Fats and Liquids
- 1/2 tbsp vegetable or sunflower oil
- 50g butter
- 800ml vegetable stock
Toppings and Garnishes
- 1 tbsp tahini
- 75ml natural yogurt
- Handful of flaked almonds
- Handful of parsley, chopped
Instructions
- Soak the rice: Wash the basmati rice thoroughly under cold water, then place it in a bowl with water to soak while preparing the other ingredients. This helps to soften the rice and improve the cooking texture.
- Char the broccoli: Drizzle the vegetable oil into a large, lidded frying pan over medium-low heat. Add the broccoli florets and cook for about 4-6 minutes, turning every minute or two, until they develop a light char but remain tender-crisp. Remove the broccoli from the pan and set aside.
- Sauté onions and garlic: Add the butter to the same pan and let it melt. Then stir in the sliced onions and cook for 6-8 minutes until they become soft and translucent. Add the crushed garlic and cook for an additional minute to release the aroma.
- Cook the rice: Drain the soaked rice and add it to the pan, stirring to coat the grains evenly with the butter and onion mixture. Pour in the vegetable stock, bring the mixture to a simmer, then cover with a lid and reduce heat to maintain a gentle boil.
- Simmer the pilaf: Let the rice cook covered for 10 minutes, then remove the lid and add the frozen peas along with the charred broccoli florets. Replace the lid and continue cooking for another 5-8 minutes, until the rice is tender, the peas are heated through, and the vegetables are cooked to your liking.
- Prepare tahini-yogurt drizzle: In a small bowl, combine the tahini and natural yogurt, stirring until smooth. This will add a creamy, tangy flavor to the pilaf.
- Serve the pilaf: Spoon the cooked pilaf onto plates or a serving dish. Drizzle with the tahini-yogurt mixture, then sprinkle generously with flaked almonds and chopped parsley for texture and freshness. Serve warm and enjoy.
Notes
- You can replace vegetable stock with chicken stock if you prefer a non-vegetarian option.
- For extra flavor, toast the flaked almonds lightly before sprinkling them on the pilaf.
- If you’re short on time, rinsing but not soaking the rice still works but may affect the texture slightly.
- This pilaf pairs well with grilled meats or can be enjoyed as a satisfying vegetarian main course.
- Adjust the amount of turmeric or spices according to your taste for a more aromatic pilaf.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: charred broccoli pilaf, basmati rice recipe, vegetarian pilaf, tahini yogurt sauce, easy pilaf, healthy rice dish
