I’m Asian so rice is something I cannot live without. The same goes for my husband, where I really believe that he has a bottomless stomach if rice is within eyesight. He’s as adventurous as I am when it comes to trying different cuisines but he tends to enjoy those that have rice as a staple. One such cuisine is Mediterranean. The rice prepared in Persian cuisine often has dill and lemon – flavors that compliment each other very well. My Mediterranean inspired dinner menu wouldn’t be complete without the famed Persian dill rice so I came across this recipe from Epicurious. I made quite a few adaptions to the original recipe including the addition of lemon zest and juice, using chicken broth instead of water, as well as omitting the pistachios and butter. Overall, it was a nice change from the steamed jasmine rice I usually prepare and it carried it’s own flavor without overpowering the other components of our meal. Next time, I hope to make this with the pistachios to add some contrasting texture and flavor.
recipe inspired from Epicurious
3 cups basmati or long grain white rice (1 1/4 pound)
4 quarts chicken broth
1/2 cup chopped fresh dill
1-2 cloves minced garlic
1 lemon, zest and juice of
salt & pepper to taste
Rinse rice in several changes of cold water in a large bowl until water runs clear. Prepare the rice as directed using chicken broth instead of water and add the dill, garlic, and lemon zest as well.
Once the rice is done, drizzle in the lemon juice and fluff with a fork. Taste and season with salt and pepper as desired. Place the rice in your serving dish and garnish with more fresh dill.
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