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Charred broccoli pilaf

A plate of charred broccoli pilaf

Charred broccoli pilaf

Name: Charred broccoli pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300g basmati rice; 1/2 tbsp vegetable or sunflower oil; 1 broccoli head broken into florets, florets halved lengthways, stalk finely chopped; 50g butter; 2 onions finely sliced; 1 garlic clove crushed or finely grated; 800ml vegetable stock; 150g frozen peas; 1 tbsp tahini; 75ml natural yogurt; handful of flaked almonds; handful of parsley chopped

Samuel Goldsmith

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.5 ratingsRate

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Serve this easy veggie pilaf midweek, elevated with flaked almonds, tahini, yogurt and parsley. Charring the broccoli gives it extra dimensions of texture and flavour

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g basmati rice
1/2 tbsp vegetable or sunflower oil
1 broccoli head

broken into florets, florets halved lengthways, stalk finely chopped
50g butter
2 onions

finely sliced
1 garlic clove

crushed or finely grated
800ml vegetable stock
150g frozen peas

To serve

1 tbsp tahini
75ml natural yogurt
handful of flaked almonds
handful of parsley

chopped

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Nutrition: Per serving

kcal527
fat17g
saturates8g
carbs69g
sugars11g
fibre11g

high
protein18g
salt0.52g

Method

step 1

Wash the basmati rice, then put in a bowl of water and set aside to soak. Drizzle the oil into a large, lidded frying pan over a medium-low heat and lightly char the broccoli, about 4-6 mins, turning every minute or two. Set aside. Add the butter to the pan and, once melted, stir in the onion. Fry until softened (around 6-8 mins), then stir in the garlic and cook for 1 min.
step 2

Drain the rice and tip into the pan, stir to coat it in the butter, then pour in the stock. Bring to a simmer, then cover with a lid and reduce the heat until it’s gently boiling. Cook for 10 mins, then remove the lid and tip in the frozen peas and the charred broccoli. Put the lid back on and cook for 5-8 mins longer until the veg is tender and the rice is cooked.
step 3

Combine the tahini and yogurt in a small bowl, then drizzle over the pilaf. Scatter over the flaked almonds and parsley, then serve.

Recipe from Good Food magazine, September 2025

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A star rating of 4 out of 5.5 ratings

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