by shayma
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my 14 recipes »
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shayma's Notes:
Expand1 cup Basmati rice Ask a question about this ingredient
water for soaking and parboiling Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 cup fresh dill, chopped very fine. Ask a question about this ingredient
Soak the Basmati for 30 minutes minimum, (preferably for at least an hour.)
Ask a question about this stepBoil 6-8 cups of water, when it comes to a rolling boil, add the Basmati. Let it cook for 13-15 minutes.
Ask a question about this stepTo 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.
Ask a question about this stepDrain 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.
Ask a question about this stepTo release the steam, make 2-3 holes (one in the middle and two on the side) with a wooden spatula.
Ask a question about this stepCover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.
Ask a question about this stepDecant with a wide-rimmed spatula. In our home we use a teacup saucer.
Ask a question about this stepI really like the elegant simplicity of this rice. It would be a nice side to a light vegetarian meal.
Stephanie is the Head Recipe Tester of Food52.
Shayma congrats on getting an 'editors' picks' award!