Best 2 Persian Dill Rice Rice Cooker Recipes

Persian dill rice, also known as chelo sabzi, is a delightful and aromatic dish that combines the flavors of fragrant dill, fluffy basmati rice, and golden tahdig (the crispy rice layer at the bottom of the pot). Whether you're a seasoned cook or a beginner in the kitchen, preparing Persian dill rice in a rice cooker is a convenient and accessible way to enjoy this classic Persian dish. With its vibrant green color, tantalizing aroma, and delectable taste, Persian dill rice is a perfect accompaniment to various stews, grilled meats, and vegetable dishes. So, let's embark on a culinary journey to discover the secrets of cooking perfect Persian dill rice in the comfort of your own home using a trusty rice cooker.

Here are our top 2 tried and tested recipes!

SHEVEED POLO (DILL RICE)

Sheveed Polo (Dill Rice) image

This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of "Bottom of the Pot: Persian Recipes and Stories" (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn't turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.

Provided by Naz Deravian

Categories grains and rice, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 large bunch dill, trimmed and finely chopped
3 tablespoons dried dill
2 cups white basmati rice, rinsed
2 tablespoons unsalted butter or olive oil
2 teaspoons kosher salt

Steps:

Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

PERSIAN RICE WITH PISTACHIOS AND DILL

Persian Rice with Pistachios and Dill image

Categories Herb Nut Rice Side Vegetarian Ramadan Pistachio Dill Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 (side dish) servings

Number Of Ingredients 6

Ingredients

3 cups basmati rice (1 1/4 pound)
4 quart water
3 tablespoons salt (for water)
3/4 stick (6 tablespoons) unsalted butter
2/3 cup chopped fresh dill
1 cup coarsely chopped shelled natural pistachios (5 ounces)

Steps:

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

Tips:

Use high-quality basmati rice for the best results. Basmati rice is a long-grain rice that cooks up light and fluffy, and it has a delicate flavor that pairs well with the herbs and spices in this dish.
Rinse the rice thoroughly before cooking. This will help to remove any starch or impurities from the rice, and it will also help the rice to cook more evenly.
Use a good quality vegetable broth or stock. This will add flavor and depth to the rice, and it will also help to keep it moist.
Don't overcrowd the rice cooker. If you add too much rice to the rice cooker, it will not cook evenly. Follow the manufacturer's instructions for the maximum amount of rice that can be cooked in your rice cooker.
Let the rice rest for a few minutes before serving. This will allow the rice to absorb all of the flavors from the herbs and spices.

Conclusion:

This Persian dill rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover rice, and it is also a healthy and flavorful option for lunch or dinner. Serve it with your favorite Persian dishes, or enjoy it on its own as a light and refreshing meal.