Sheveed Polo (Dill Rice)

A big bunch of dill turns a plain pot of basmati into a fragrant side for chicken or fish. Wrapping the lid in a towel, a classic Persian technique, keeps the rice fluffy as it finishes steaming.

Serves 6 · 45 minutes

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
• 3½ cups water

Instructions

1. Set aside ¼ cup of the chopped fresh dill. Mix the rest with the dried dill in a bowl.
2. Combine the rice, butter, salt and 3½ cups water in a medium pot and bring to a boil over high heat.
3. Stir once, turn the heat to low, cover and cook until the water is absorbed, about 12 minutes. It's fine to lift the lid and check.
4. Gently fold the dill mixture into the rice.
5. Wrap the lid in a clean kitchen towel to catch condensation, tucking or tying the corners up on top so they stay well away from the flame. Set the lid firmly back on the pot.
6. Cook until the rice is fluffy, about 15 minutes more.
7. Fluff gently with a spoon and transfer to a platter, scattering the reserved fresh dill between spoonfuls.

Tips

• The dried dill adds fragrance and soaks up moisture from the fresh dill, which keeps the rice from turning mushy.
• You can wash and chop the fresh dill a day ahead. Store it in a container lined and topped with paper towels.
• Leftovers keep for 3 days in the refrigerator or 3 months in the freezer. Add a splash of water when reheating.

Adapted from Naz Deravian, NYT Cooking.