Leek, pea and coriander pilaf

Leek, pea, and coriander pilaf is a simple vegetarian dish featuring fluffy basmati rice, sautéed leeks, and fresh peas, all simmered together in vegetable broth. The addition of coriander enhances its fragrant profile, making it a delightful side or light meal.

17 Nov 2025
Cook time 25 min
Prep time 5 min

Ingredients:

2 tbsp butter
1 leek
1 cup basmati rice
2 cups vegetable broth
1/2 cup peas

Leek, pea, and coriander pilaf is a delicious and aromatic dish that pairs perfectly as a side or stands alone as a light meal. This vegetarian recipe combines the subtle sweetness of leeks and the freshness of peas with fluffy basmati rice, all brought together by the savory notes of vegetable broth and a hint of coriander. It's an easy-to-make dish that brings out the best flavors in simple ingredients.

Instructions:

1. Prepare the Ingredients:
- Clean the leek thoroughly to remove any dirt or grit, then finely slice it.
- If using fresh peas, shell them and set them aside. If using frozen peas, there's no need to thaw them before use.

2. Cook the Leek:
- In a medium-sized pot, melt the butter over medium heat.
- Add the sliced leek and sauté for 5-7 minutes, until the leek is soft and translucent. Stir occasionally to ensure it doesn’t brown.

3. Toast the Rice:
- Once the leek is softened, add the basmati rice to the pot. Stir well to coat the rice with the butter and leek mixture.
- Continue to cook for 2 minutes, allowing the rice to toast slightly, stirring frequently to prevent sticking.

4. Add the Broth:
- Pour in the vegetable broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.

5. Add the Peas:
- After 15 minutes, add the peas to the pot. Stir gently to mix them with the rice.
- Cover the pot again and continue to cook for another 5 minutes, until the rice is tender and the peas are heated through.

6. Rest the Pilaf:
- Once the rice and peas are fully cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

7. Fluff and Serve:
- Fluff the pilaf with a fork to separate the grains.
- If desired, garnish with fresh chopped coriander (cilantro) before serving.

This leek, pea, and coriander pilaf is a simple yet delightful dish that showcases the harmony of flavors from fresh vegetables and aromatic basmati rice. Whether served as a main course or as an elegant side dish, its comforting and inviting taste is sure to impress.

Leek, pea and coriander pilaf FAQ:

What is the cooking time for this pilaf?

The total cooking time for the pilaf is approximately 25 minutes. This includes 5-7 minutes for sautéing the leeks, 2 minutes for toasting the rice, 15 minutes for simmering with broth, and an additional 5 minutes for resting after cooking.

How can I tell when the rice is done cooking?

The rice is done when it is tender and the liquid has been absorbed. You can check for doneness after the 15 minutes of simmering by taking a small taste of the rice; it should be fully cooked and fluffy.

Can I store leftovers of this pilaf?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to prevent sticking.

What can I substitute for basmati rice in this recipe?

You can substitute basmati rice with jasmine rice or long-grain white rice. However, cooking times may vary; adjust accordingly to ensure the rice is cooked through.

What if I don’t have fresh coriander?

If you don’t have fresh coriander (cilantro), you can use dried coriander leaves or omit it altogether. The dish will still be flavorful without it.

Tips:

- For added flavor, you can toast the rice in the butter for a few minutes before adding the vegetable broth.

- Make sure to use a low-sodium vegetable broth to better control the saltiness of the dish.

- Feel free to add a squeeze of lemon juice or a sprinkle of lemon zest before serving for a hint of citrus freshness.

- Fresh coriander can be substituted with parsley if you prefer a milder herb.

Nutrition per serving

4 Servings
Calories 170kcal
Protein 3.13g
Carbohydrates 24g
Fiber 1.68g
Sugar 3.12g
Fat 7g

Leek, pea and coriander pilaf