This is a recipe for traditional Iranian Dill Rice by Naz Deravian ofThe New York Times. Serve with grilled fish.
- 1 large bunch dill, trimmed and finely chopped
- 3 tablespoons dried dill
- 2 cups white basmati rice, rinsed
- 2 tablespoons unsalted butter or olive oil
- 2 teaspoons kosher salt
- 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 OK 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.
- Prep ahead: The dill can be washed and chopped up to 1 day in advance, and stored in a container lined and covered on top with a paper towel to absorb any moisture.
- Plan ahead: Leftovers can be stored in the fridge (up to 3 days) or in the freezer (up to 3 months). Add a little water when reheating to bring the rice back to life.