This rice pilaf is a great accompaniment to any lunch or dinner. Filled with the Persian flavors and aromatic spices this pilaf goes well with any meat or fish recipes.
Hello, everyone. For me and my family, rice is a comfort food. Rice paired with some protein and greens becomes a meal for us. I try to come up with a different version of rice recipes to keep things interesting for my daughter and to some extent my husband too. A few days back I had Persian food. I thoroughly loved the complexity of flavors in their rice preparation. In today’s recipe, I have used those flavors and seasonings and have come up with this Lemon and Dill Rice Pilaf. This is totally a kid’s friendly meal and a great way to introduce your little one to different aromas and flavors.
In the following recipe, I have used Basmati rice, as a base for the pilaf. Basmati rice is a long grained aromatic rice. When this rice cooks, it’s beautiful aroma fills the room. Here, I have cooked Basmati rice with bay leaf, star anise, and green cardamom, which gives this pilaf a unique flavor and aroma. Then I added some dill, garlic and saffron strands to this rice, which makes this an ultimate accompaniment to any meat or seafood recipes. Lemon Juice gives it a little sour touch. Serve this pilaf with some meat kebabs, fish kebabs, or any meat curries and stews. You are in for a perfect exotic meal right at the comfort of your home. I serve this to my daughter with a little dollop of yogurt. She enjoys the flavor of various aromatic herbs and I like the fact that she is getting all the nutritious goodness of Dill.
Dill is a good source of vitamin C and manganese. Dill is said to be a native to southern Russia, western Africa, and the Mediterranean region. Its seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are fernlike and have a soft, sweet taste. Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Dill can be frozen in airtight containers, either chopped or whole.You can freeze the dill leaves in ice cube trays covered with water or stock. These cubes can be used to flavor soups, stews or pasta.
As a variation for your kids, you can also add some mixed vegetables into this pilaf. Make Lemon and Dill Rice Pilaf this weekend and turn your lunch/dinner into an exotic affair.
- 1 cup basmati rice
- ¼ cup dill (chopped)
- 1 tbs lemon juice
- 2 tsp butter
- ¼ tsp saffron strands
- 3 green cardamom pods
- 1 garlic clove (minced)
- 1 bay leaf
- A piece of cinnamon stick (1/2 inch)
- A piece of star anise
- 2 cups water
- Salt to taste.
- Start with soaking saffron strands in 1 tbsp warm water. Wash and rinse the rice several times.
- In a wide pan, add butter along with spices and let them crackle.
- Then add the washed rice and fry for a minute. Make sure not to burn the rice, so keep the heat on low.
- Follow that by adding water, salt and lemon juice. Cook the rice.
- In the meantime, in a bowl mix chopped dill, minced garlic, and salt. Keep it aside.
- Once the rice is cooked, spread it on a plate or sheet and let it cool for 5 mins.
- Now in a pot, add the remaining butter and add half of the rice. Top that with chopped dill mixture and saffron water. Finally, add another half of the rice.
- Cover the pot with an aluminum foil and close it tight with a lid. Cook on a low flame for another 15 minutes.
- Once done, fluff the rice and serve.
This recipe was originally published at The Urban Spice.
Talk to your baby’s Pediatrician before starting any new food.
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