Dilled Rice Recipes

LEMON DILL RICE

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

DILL RICE RECIPE

Steps:

• In a large pan or Dutch oven, heat the oil on medium heat. Add the garlic and cook for about 1 minute or until fragrant.
• Add the dill and cook for about 45 seconds to 1 minute; stirring constantly to avoid burning.
• Add the rice, stir and cook for 2 minutes. Stir often.
• Add the water, season with salt and pepper. Cover with the lid and cook for 14 minutes. Adjust the heat as needed.
• After 14 minutes, reduce the heat to low and remove the lid, and add the peas. Stir; this will also fluff the rice. Cover with the lid and cook for 2 minutes and serve warm. Enjoy!

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
• If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
• Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
• Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
• Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
• Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.

PERSIAN DILL RICE (RICE COOKER)

Steps:

• 1. Add everything except the water to your rice cooker, mix together to coat the rice with oil and everything is mixed in well.
• 2. Stir in the water, cover, and press Cook. When the cooker switches to Warm, open, fluff with a fork and serve as a side dish.

SHEVEED POLO (DILL RICE)

Steps:

• Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
• Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
• Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
• Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.