Basmati Rice with Dill and Lemon

This basmati rice with dill and lemon is a great side dish especially for seafood. We love serving this fluffy, flavorful rice with summer salad, yogurt dip and kebabs too.

Course Side Dish

Cuisine Mediterranean

Keyword basmati rice with dill and lemon

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 280kcal

Author Sonila

Equipment

1 Medium size pot
1 zester

Ingredients

2 cups basmati rice
2 tbsps olive oil
1 yellow onion
2-3 garlic cloves
3 tbsps chopped dill 1 tbsp to add to water and 2 tbsps when you fluff the rice at the end.
1 lemon
1 tsp sea salt adjust as needed to taste
3 cups water

Instructions

Dice onion really fine and mince garlic, set aside. Zest the lemon then juice half a lemon and slice the other half.
Add olive oil to a medium size pot that is heating on the stovetop in medium heat. Once oil is shimmery, add diced onions and minced garlic. Mix to saute slowly.
Once onions and garlic are translucent and aromatic, add basmati rice and toast slowly. Stir with a wooden spoon to grains don't burn.
When the grains all look shiny and oily, add water, 1 tbsp of dill (reserve the rest for later), 1-2 tbsps lemon juice. Add salt, mix once or twice.
As soon as water boils, lower heat to low. Once there's less liquid on the pot, lower heat to simmer, cover the pot and let cook on its own steam for about 10 minutes or so. Turn heat off after about 10 minutes.
When ready to serve, uncover pot, add remaining dill and lemon zest. Fluff the rice to incorporate the flavors. Serve with favorite dishes, lemon slices as garnishes and more dill too.

Notes

You can use chicken stock instead of water as desired. Vegetable stock does work too but not necessarily beef stock.
Leftovers hold well in the refrigerator for few days. Store in airtight container. Warm up the leftover by adding 1-2 tbsps water over rice and then microwave in a microwave safe container.

Nutrition