Dill rice with peas is a vegan Persian recipe that is made in one pot with only 5 ingredients. This simple, aromatic side dish is perfect for any occasion and you can serve it with chicken, beef or seafood.
When it comes to Persian recipes, rice is definitely a staple. From classic Persian rice and tahdig and tomato rice to saffron rice and lubia polo, many Iranian dishes are made or served with rice and none is boring or plain. Today I'm going to show you how to make dill rice Persian style. It's easy, simple and packed with so much flavor.
Table Of Contents:
Why this recipe works
Here are a few reasons why this is one of my favorite rice recipes:
- Flavors in every bite: If you want a side dish beyond plain and simple white rice, you should consider this recipe. You get the flavor of dill and peas in every bite.
- One pot: Everything is made in one pot which means cleaning up is a breeze.
- Healthy side dish: Like sabzi polo (Persian herb rice), this side dish is both tasty and healthy.
Ingredients and substitutions
- Rice: My preference for this recipe is basmati rice because of its flavor and texture. Basmati is a long grain rice and becomes so fluffy when cooked well. Short or medium grain rice could change the texture and cooking time.
- Dill: You can use both fresh or dried dill weeds for this recipe. If using fresh, you need to use more.
- Peas: It's optional to use peas in dill rice, but we love adding it. Fresh, frozen or canned peas would work for this recipe.
- Olive oil: Just a couple of tablespoons would be enough. You can also use vegetable oil or any other neutral flavored oil.
How To Make Dill Rice
- Rinse the rice a few times to get rid of the excess starch.
- Place dill, Basmati rice, peas, salt and olive oil in a nonstick pot.
- Fill the pot with water up to a full inch above the rice mixture.
- Give it a nice stir and cook it over medium heat without the lid.
- Once the rice starts simmering and the water is almost evaporated, wrap the lid in a kitchen towel and place it on the pot. The towel will absorb the steam and keeps the rice from getting mushy.
- Lower the heat and cook for another ten to fifteen minutes until the rice is fully cooked and fluffy.
Tip: You might need more water so check the rice after some minutes and if the rice is not completely cooked, add ¼ cup water, cover and cook for another 10 minutes. That's it, you need only thirty minutes to make this dill rice recipe.
While this dill rice is perfectly delicious on its own, here are a few suggestions on how to jazz it up:
- Add the juice of ½ lemon to the rice right before serving.
- Add 4 whole cloves of garlic (peeled) to the rice while cooking for more aroma.
- For more color and flavor, add ½ teaspoon turmeric and ½ teaspoon paprika while cooking the rice.
This dill rice is the perfect side dish for almost any meat dish out there as it has a beautiful herb flavor that perfectly compliments chicken, lamb, beef and even fish. There really is no limit to what you can or can't serve with this dish, but here are my favorites:
- Stuffed branzino
- Pan seared salmon
- Baked salmon with lemon and garlic
- Persian Chicken with Saffron
- Eggplant Sumac Meatballs
- Grilled zaatar chicken
- Mediterranean style shrimp
Frequently Asked Questions
Store the leftovers in an airtight container and refrigerate for up to 3 days.
Yes, for 2 cups basmati rice you need about 2 cups chopped fresh dill.
You can use fresh or frozen peas instead of canned peas. If using fresh or frozen peas, add them to the rice in the beginning since everything is going to cook together.
Yes, you can double or triple this recipe. Make sure the pot is large enough and keep in mind that the cooking time might increase.
More Persian recipes
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Persian Dill Rice with Peas
- 2 cups Basmati Rice
- ¾ cup Dried Dill see notes
- 1 can (15 oz.) Peas drained
- 1 teaspoon Salt
- 2 tablespoon Olive Oil
- 3 ½ cups Water
- Rinse the Basmati rice a few times and place it in a large pot.
- Add the dried dill and peas to the pot.
- Add in the salt, olive oil and water. Place the pot over medium heat and bring it to a boil.
- Once the water is almost evaporated and the rice is almost cooked, wrap the lid in a kitchen towel and place it on the pot.
- Lower the heat and cook the rice for 10 more minutes. Check the rice and see if it's cooked completely. If it's still firm, add ¼ cup more water and cover with the lid. Cook for another 10 minutes util it's fluffy and fully cooked.
- Serve warm.
- You can use 2 cups chopped fresh dill instead of dried dill. The process of cooking is exactly the same.
- This is a one pot dish and Basmati rice tends to double in size once cooked, so make sure you're cooking this dish in a large pot.
- You can add the peas at the end, ten minutes before the dish is ready.
- If using frozen peas, add them in the beginning with the rest of the ingredients.
- You can use fresh dill instead of dried dill. Both will make delicious dill rice.
- Wrapping the lid in a kitchen towel is essential for this recipe as well as other Persian rice recipe as the kitchen towel would absorb extra moisture and steam which will result in fluffy rice.