Persian Dill Rice with Peas
Persian Dill Rice with Peas is a delicious side dish made in one pot and in no time. Long grain rice cooked with dill and peas makes the perfect side dish for saffron chicken and lamb.
Servings: 6 servings
- 2 cups Basmati Rice
- 1 cup Dried Dill See Notes #1
- 1 can (15 oz.) Peas Drained
- 1 tsp Salt
- 2 tbsp Olive Oil
- 3 1/2 cups Water
Rinse Basmati rice and place it in a large pot.
Add dried dill and peas to the pot.
Add in salt, olive oil and water. Place the pot over medium heat and bring it to 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 1/4 cup more water and cover with the lid. Cook for another 10 minutes util it's fluffy and fully cooked.
Serve warm with saffron chicken or lamb.
- You can use 2 cups chopped fresh dill instead of dried dill. The process of cooking is exactly the same.
Calories: 366kcal | Carbohydrates: 71g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 1375mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2307IU | Vitamin C: 20mg | Calcium: 725mg | Iron: 20mg