I decided on this flavorful rice because I could not get 2 (if I cut the recipe in half) cups of fresh dill to make sheveed polo, or Iranian dill rice to go with the Persian salmon I was making. Herb packets are only available in March in Michigan and besides 2-4 cups is a lot of dill unless you have a big garden.
While searching for a recipe that would go with the salmon I found a recipe by the same chef. I do like pilafs; see Gandy Dancer’s Restaurant Rice Pilaf. Pilaf has Persian roots and has spread across many countries with many iterations. It is rice that has been toasted in a fat such as butter, ghee or oil and then cooked in broth. This recipe first sautees onion and garlic cooked in butter, then rinsed rice is added and toasted, finished by cooking in broth. Grains such as barley and bulgur, noodles such as orzo or vermicelli can be added. It is a delicious base where additions such as veggies, herbs and spices can be used.
This pilaf is exceptional with the aromatic spices, garlic, onions, and butter of course. Good possibility of replacing my tried-and-true Gandy Dancer Rice Pilaf I liked it that much. I never knew how important rice is in Persian cuisine. There are so many variations using herbs, spices and all kinds of ingredients. In case you’re confused Persia is the historical name for the area that is now known as Iran (since 1935).
Rice Pilaf Persian Style
Recipe by Naz Deverain, Adapted by Judi Graber
- 2 cups white basmati rice
- 4 tbsp. unsalted butter, ghee, or oil of your choice
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp. kosher salt – I used 1-1/2 tsp. (Diamond Crystal is mentioned and the kosher salt I always use)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. paprika, smoked or sweet
- 3-1/2 cups chicken, vegetable broth or water
- 1/2 cup chopped parsley leaves (I used chives – you could also use fresh dill)
- dill pollen to finish – optional
Place rice in a fine sieve and rinse with cold water to get rid of excess starch. Helps to prevent clumping and makes for a fluffier rice. Set aside to drain thoroughly.
Heat the butter in a medium saucepan. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Move heat to medium low, add the garlic and stir until fragrant for about 1-2 minutes.
Add the rice and cook until the grains are coated in the butter, smell toasty, about 5 minutes. Don’t burn the rice! Stir in the salt, onion powder, garlic powder, black pepper and paprika, cook for 1 minute.
Add the broth, bring to a boil over high heat. Cover, and turn heat to low and cook for about 15 minutes, until the water has been absorbed. Remove from the heat, remove lid and place a kitchen towel between saucepan and lid covered, for 10 minutes.
Fluff with a fork as you fold in the parsley (chives or dill)
Recipe by cookingwithauntjuju.com
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Wonderful aromatic combination of spices in this pilaf. 🙂
This may be my favorite pilaf – the spices drew me to this recipe 🙂
Love rice cooked in every way possible – make my pilaf style pretty similarly to you. And, if there is a choice, dill always tends to be my preferred herb! Lovely!!!
I love dill and wish I had room to grow it like I did in my gardening days. This pilaf is exceptional and a keeper for sure. I am amazed how important rice is in Persian cuisine and Naz has numerous recipes in her cookbook 🙂
Even 2 cups of dill sounds like a lot! I do like a rice dish, and this sounds tasty! I tend to use parsley and chives in many dishes.
cheers
sherry https://sherryspickings.blogspot.com/
That’s what makes cooking fun – we can pick and choose the ingredients we love and how much we use. Dill and chives are favorites – parsley I use for color and in place of cilantro 🙂
Both recipes sound wonderful. But I do wish I enjoyed dill more.
I love using dill where appropriate. Unfortunately, I have to buy packets of dill and not grow it fresh any more. We all hve ingredients we don’t like – mine is cilantro 🙂