Persian Dill Rice with Peas

4.76 from 29 votes

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 ready in 30 minutes and is perfect for any occasion and you can serve it with chicken, beef or seafood.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Persian

Servings: servings

Calories: 366kcal

Author: Shadi HasanzadeNemati

Ingredients

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

Instructions

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.

Notes

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.

Nutrition