Soft fennel and fragrant rice form the base of this light meal; broad beans, lemon and fresh herbs keep every bite bright. Yogurt makes it creamy, while toasted almonds add a crunchy contrast.
Fennel gives this rice a gentle anise flavor that becomes milder and slightly sweeter as it cooks. Onion and a little fennel seed build on that flavor without making the rice taste like licorice. Broad beans bring an earthy, green counterpoint. Fresh broad beans are often available in spring and early summer; out of season, frozen beans are a practical choice. If using fresh beans, use only the double-podded beans, so the skins don’t overpower their soft texture.
The rice cooks in broth in the same pan as the fennel. This lets it absorb the flavor of the sautéed vegetables and fennel seed. A pan with a tight-fitting lid helps keep the steam in; lift the lid as little as possible while the rice cooks. Basmati stays fluffy and fragrant, but regular long-grain rice works too. If using a different type of rice, check the package instructions and adjust the amount of liquid and cooking time if needed.
Lemon zest adds fragrance, while a squeeze of lemon juice gives the mellow rice and beans a brighter flavor. Mint and dill bring a cool, herby note; chop them just before using so their aroma doesn’t fade unnecessarily. No dill on hand? Use extra mint. Greek yogurt makes the dish creamier and adds a light tang. For a plant-based version, use unsweetened plant-based yogurt, ideally a thick one.
Almonds add bite and a toasted flavor that goes well with the fresh herbs. Toast them in a dry frying pan, keeping them moving: once they start to color, they can quickly become too dark. Serve the rice as a main course on its own, with extra yogurt and lemon at the table if you like. Cool leftovers quickly, store them covered in the fridge, and reheat them thoroughly within two days. Add a splash of water when reheating if the rice seems dry; keep the yogurt and almonds separate until serving.
Rinse the rice in a sieve under cold water until the water is mostly clear. Drain. Toast the almonds in a dry frying pan over medium heat for 3–4 minutes, until golden brown. Transfer to a plate.
Heat the olive oil in a large pan with a tight-fitting lid. Sauté the onion, fennel cubes and fennel seeds with the salt over medium-low heat for 7–8 minutes, until the fennel is soft but not browned. Stir occasionally.
Add the rice and toss for 1 minute. Pour in the broth and bring to a boil. Cover the pan, turn the heat to low and simmer gently for 10 minutes.
Scatter the broad beans over the rice, put the lid back on the pan and cook for another 5–7 minutes, until the rice is cooked and the liquid has been absorbed. Remove the pan from the heat and leave covered for 5 minutes.
Gently fold the lemon zest, lemon juice, mint and dill through the rice. Season with black pepper and extra salt if needed.
Divide the rice among four plates. Spoon some yogurt onto each plate and scatter over the toasted almonds and reserved fennel fronds.
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