Dill Rice (Sheveed Polo)

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


  1. Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
  2. 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.)
  3. 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.
  4. 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.