Chelo Shibit: Afghan Dill Rice
This is a recipe, as promised, from the menu at the Nairobi Reunion dinner I...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Basmati rice
- water for soaking and parboiling
- 2 tbsp olive oil
- 1 cup fresh dill (chopped very fine)
Instructions
- 1
Soak the Basmati for 30 minutes minimum, (preferably an hour, minimum)
- 2
Boil 6-8 cups of water, when it comes to a rolling boil, add the Basmati. Let it cook for 13-15 minutes.
- 3
To test when the rice is ready for steaming, take a grain and if it is soft on the outside but breaks between your finger and thumb, remove from the flame. It should be al dente.
- 4
Drain the water. Place pan on the stove on low heat and add olive oil. With a wide-rimmed spatula, add a thin layer of rice to the pot. Sprinkle with dill, and keep layering the rice and dill in a towering dome shape; like a pyramid.This ensures the rice cooks evenly.
- 5
To release the steam, make 2-3 holes (one in the middle and two on the side) with the handle of a wooden spoon.
- 6
Cover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.
- 7
Decant with a teacup saucer or wide-rimmed spatula.