Persian Lemon Dill Rice
Learn how to make fluffy Persian Dill Rice. Our healthy vegan recipe features basmati, fresh dill, garlic, and saffron. A delicious side dish!
Servings: 8
Calories: 352kcal
Equipment
- measuring cups
- measuring spoons
- Large pot
- Wooden spoon
- Skillet
Ingredients
- 3 cups Basmati Rice
- 5 cups Water
- 2 tbsp Olive Oil
- Kosher Salt to taste
- 2 tbsp Canola Oil
- 2 tsp Minced Garlic
- 4 cups Fresh Dill chopped
- Pinch Saffron steeped in 4 tbsp hot water
- 1 tsp Lemon Zest
Instructions
- Rinse the rice a few times until the water runs clear then place it in a large pot.
- Add in the salt, olive oil and water. Place the pot over medium heat and bring it to a boil. Turn off the heat, cover with a lid and let steam for 6-8 minutes until cooked through.
- Meanwhile, in a skillet over medium heat add canola oil and minced garlic. Stir the garlic until slightly browned and fragrant, 1 minute. Add the chopped dill and stir until wilted, approximately 1 minute.
- Add garlic and dill mixture to the rice and stir until combined. Transfer dill rice to a serving bowl. Drizzle with saffron water and sprinkle with lemon zest before serving.
Nutrition
Calories: 352kcal | Carbohydrates: 63.8g | Protein: 6.6g | Fat: 7.6g | Saturated Fat: 0.9g | Sodium: 8mg | Potassium: 184mg | Fiber: 1.4g | Sugar: 0.3g | Calcium: 66mg | Iron: 1mg
