Broad Bean Pilaf
This pilaf turns up in both Turkish and Persian cooking. Pilaf or pilav is present in one form or another from Turkey to India to Kazakhstan, where they call it plov. I got this recipe from Sam Clark's Moro cookbook. It tastes great, is good for you and is simple to make. The only slight drawback is that it requires a little advance planning to soak the rice and broad beans, if using dried ones. The rest is child's play only takes about 20 minutes. You can eat on its own, in which case this recipe should be enough for four good portions. As a side dish you can reckon with six to eight portions.
