120g white basmati or long grain rice

3 tablespoons olive oil

2 large onions – peeled, halved and thinly sliced

2 cloves garlic – crushed or finely chopped

1 teaspoon cumin seeds

A good pinch of salt

200g broad beans – frozen are good here

Large handful of herbs – parsley, dill, mint, coriander all work well

Put the rice into a small saucepan, one that has a lid, and wash a couple of times with water to remove some of the starch. Drain and the cover the rice with about 2cm of water and bring to the boil. Once boiled, keep an eye on it until the water has been absorbed and you see holes appear on the surface of the rice. Remove from the heat and cover with the lid. Leave, undisturbed, for 15-20 minutes, then remove the lid and fluff up the rice with a fork. This will prevent it from sticking together into a big lump

Put the broad beans (defrosted if using frozen) in a bowl and cover with boiling water from the kettle. Leave for 10 minutes, then drain and pop the skins off. The easiest way to do this is to slit the skin with your thumbnail, then gently squeeze and the jade green bean should slide out of the slightly tough outer skin. Discard the skins and keep the skinned beans

Heat the oil in a large frying pan, then add the onions and cook on a medium heat, stirring occasionally, until the onions are a deep golden brown and starting to crisp a little. This will take about 20-25 minutes. Now add the garlic and cumin seeds and cook for a further 5 minutes

Now add the cooked rice and podded broad beans and stir gently over a low-medium heat until the rice has warmed through. Check the seasoning and add salt as required. Remove from the heat, add the roughly chopped herbs, then stir through and tip out onto a serving dish