Just as daffodils, early tulips and crocuses are heralds of spring so is the Spring Green Pilaf.
The basmati rice dish is loaded with asparagus, leeks, edamame and pistachios, and if that doesn't make it verdant enough it gets an extra zip of color and flavor from dill.
Layered with flavor at every step, the leeks are first sauteed in butter and perfumed with garlic and garam masala, and a dash of salt. The rice is then cooked along with the leeks in vegetable broth. When the edamame and asparagus are added, so is a little chili powder and another dash of salt. Finally, after the salted pistachios are toasted, dill is added to the nuts. This way, every one of the vegetables is perfectly seasoned and combine beautifully with the rice.
Being a firm believer that there's no such thing as too much edamame, asparagus, dill or pistachios for that matter, I tossed in more of them than what the recipe in "Posh Rice" by Emily Kydd sought. What I ended up with was a pot with green goodness that embraces spring.
