Broad Bean Pilav

Boil the broad beans until they are cooked, don't overcook the beans.

Drain the liquid off and keep aside.

Wash the rice very well and leave to drain.

Peel the leathery outside off the bean and discard. 

Melt the butter in a large pan until browned. 

Add the washed and drained rice and the salt. 

Using the liquid from the beans add enough boiling water to make up the 5 cups. Add this to the pot and stir. 

Gently stir in the shelled beans and the chopped dill. 

Cover and cook on a low heat until all of the water has been absorbed. 

Leave to rest 10—15 minutes before serving.