Persian Dill Rice with Peas

Method7 steps · about 30 min

1. 1

   Step 1: Rinse the Basmati rice (2 cups) a few times and place it in a large pot.

   Uses 2 cups Basmati Rice · Separate water to rinse basmati several times; discarded

2. 2

   Step 2: Add the dried dill (3/4 cup) and peas to the pot.

   Uses Rinsed drained basmati rice in large pot · 3/4 cup Dried Dill (see notes) · 1 can (15 oz) peas, drained

3. 3

   Step 3: Add salt (1 tsp), olive oil (2 tbsp) and the 3½cups initial cooking water. Bring to a boil over medium heat uncovered.

   Uses Rinsed rice with dried dill and drained peas · 1 tsp Salt · 2 tbsp Olive Oil · 3½ cups water for initial rice cooking

4. 4

   Step 4: Continue uncovered until most water has evaporated and rice is almost cooked. Fit a lid wrapped in a clean kitchen towel, securely kept away from the burner.

   Uses Rice, dill and peas cooking in measured initial water

5. 5

   Step 5: Lower the heat and cook covered 10 minutes. Continue to the separate tenderness check.

   Initial covered rice steam · 10 minUses Almost-cooked dill/pea rice covered for steaming

6. 6

   Step 6: Check after the first 10 minutes covered cooking. If fully tender, skip extra water and cooking. ONLY if still firm, add the additional¼cup water, cover and cook 10 more minutes until fluffy and fully cooked.

   Extra covered 10 minutes ONLY if still firm · 10 minUses Dill/pea rice after first 10 minute covered steam · ¼ cup additional water ONLY if rice remains firm after initial covered 10 minutes

7. 7

   Step 7: Serve warm.

   Uses Fully tender fluffy dill/pea rice after conditional final check