Tender fennel and rice cook together in broth, while chickpeas add a satisfying bite. A cool sauce of yogurt, dill and lemon, plus some toasted seeds, make the dish fresh and crunchy.
Fennel gives this rice dish a mild anise flavor without overpowering it. Finely slice the bulb and cook it gently with onion until soft and slightly sweet. The broth takes on that flavor as the rice cooks. In the Netherlands, fennel is most widely available in summer and autumn; outside that season, imported bulbs are usually a good option too. Choose a firm bulb with fresh green fronds, if they’re still attached.
Briefly fry the rice before adding the broth. This is the simple pilaf method: the grains are coated in a thin layer of oil and absorb flavor as they cook. Long-grain rice, such as basmati, works best, and keep the lid on the pan while it simmers. That way, little steam escapes and the rice cooks evenly. Don’t keep stirring as it cooks, or the grains may break and the result will be sticky rather than fluffy.
Chickpeas make the rice more filling and provide a soft, slightly nutty counterpoint to the fennel. Canned chickpeas are convenient; rinse and drain them well so they don’t unnecessarily dilute the broth. If you have dried chickpeas, cook them until tender first and use the same quantity, drained. For extra greenery, you can fold a handful of finely chopped fennel fronds into the rice at the end, but they aren’t needed for a balanced flavor.
The yogurt sauce adds acidity and freshness alongside the warm rice. Full-fat yogurt makes a creamier sauce; Greek yogurt works too, but thin it with a teaspoon of water if needed. Dill goes well with fennel, but parsley is a good alternative with a milder flavor. Taste the sauce after mixing: the lemon should brighten the yogurt, not make it sharply sour.
Toasted pumpkin seeds add a dry, crunchy bite alongside the soft rice and sauce. Toast them in a dry frying pan and take them out in time, as they brown quickly. Serve the sauce on the side or spoon a generous amount over the rice so the grains aren’t completely covered. This dish is a meal in itself; a simple green salad with lemon dressing goes well with it if you’d like something extra fresh.
Heat the olive oil in a large saucepan with a lid over medium-low heat. Add the onion and fennel and cook for 8–10 minutes, stirring occasionally, until soft but not browned.
Stir the rinsed rice into the fennel and onion and cook for 1 minute, until the grains are glossy.
Add the hot broth, chickpeas, salt and pepper. Stir once and bring to a boil. Reduce the heat to low, cover the pan and simmer gently for 12–15 minutes, until the rice is tender and the liquid has been absorbed. Remove the pan from the heat and leave covered for 5 minutes.
Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat. Stir regularly and take them out as soon as they’re lightly browned and start to pop.
Stir the yogurt with the dill and lemon juice until smooth. Taste and add a little salt if needed.
Fluff the rice with a fork and taste to see if it needs more salt or pepper. Spoon onto plates and serve with the herb sauce and toasted pumpkin seeds. Scatter the reserved fennel fronds over the top, if desired.
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