As summer reaches its peak and gardens overflow with verdant produce, The Guardian's celebrated food writer Meera Sodha presents a recipe that is both a celebration of the season and a testament to simple, flavour-packed cooking. Her Courgette and Mint Pilau with Salted Pistachio Yoghurt is a dish designed to delight the senses and provide a stunning vegan centrepiece for any table.
This isn't your average rice dish. Sodha masterfully creates layers of texture and flavour, transforming humble ingredients into something truly special. The pilau itself is light and fragrant, with basmati rice cooked with a generous amount of fresh mint, green chillies, and tender courgette that almost melts into the grains.
The Star of the Show: Salted Pistachio Yoghurt
What truly elevates this pilau from excellent to extraordinary is its accompanying condiment: a luxurious salted pistachio yoghurt. This isn't merely a side; it's a crucial component that brings everything together. Creamy plant-based yoghurt is swirled with crushed, toasted pistachios and a hint of salt, creating a sublime contrast of cool and creamy against the warm, spiced rice, with a satisfying crunch in every bite.
Why This Recipe Works
Perfect for a busy midweek dinner, this dish comes together in well under an hour. It’s a fantastic way to use a glut of summer courgettes and mint from the garden. The method is straightforward, relying on technique rather than complexity to build depth of flavour. The result is a vibrant, satisfying, and complete vegan meal that feels both wholesome and indulgent.
Follow Meera Sodha's expert guidance to create this stunning pilau, and bring a taste of sophisticated, plant-based simplicity to your kitchen tonight.
