200g/7oz broad beans, out of their pods, inner membranes removed
4 courgettes, cut into 3cm/1in rounds
2 cloves garlic, peeled, crushed
lemon juice
1 onion, peeled, finely chopped
chopped fresh parsley
225g/8oz basmati rice, soaked in water for 20 minutes and drained
salt and freshly ground black pepper
10 cardamom pods, lightly crushed
1 cinnamon stick
2 cloves
1 tsp coriander seeds
1 tsp cumin seeds
olive oil, for brushing
1 tsp ground turmeric
50ml/2fl oz vegetable oil
400ml/14fl oz vegetable stock
50g/2oz butter
yoghurt