Dill Rice The Afghani Way- Chelo Shibit

1. 1

   Soak the Basmati for 30 minutes minimum, (preferably for at least an hour.)

2. 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. 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. 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. 5

   To release the steam, make 2-3 holes (one in the middle and two on the side) with a wooden spatula.

6. 6

   Cover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.

7. 7

   Decant with a wide-rimmed spatula. In our home we use a teacup saucer.

* Per serving · 4 servings · Values may vary.

No additional tips available.