Afghani Dill Rice

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Serves 2

 

  • 1 cup Basmati rice
  • water for soaking and parboiling
  • 2 tablespoons olive oil
  • 1 cup fresh dill, chopped very fine.
  1. Soak the Basmati for 30 minutes minimum, (preferably for at least an hour.)
  2. Boil 6-8 cups of water, when it comes to a rolling boil, add the Basmati. Let it cook for 13-15 minutes.
  3. To test when the rice is ready for steaming, take a grain and if it is soft on the outside but breaks between your finger and thumb, remove from the flame. It should be al dente.
  4. Drain the water. Place pan on the stove on low heat and add olive oil. With a wide-rimmed spatula, add a thin layer of rice to the pot. Sprinkle with dill, and keep layering the rice and dill in a towering dome shape; like a pyramid. This ensures the rice cooks evenly.
  5. To release the steam, make 2-3 holes (one in the middle and two on the side) with a wooden spatula.
  6. Cover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.
  7. Decant with a wide-rimmed spatula. In our home we use a teacup saucer.