A show-stopping side dish that goes great with just about everything. This herbaceous rice gets an extra boost of flavor, and added texture, from our premium Afghan dill seeds. Feel free to mix in any fresh herbs that you have on hand. There's no wrong way to enjoy this delicious dish.
Sheveed Polo (herbed dill rice)
Rated 5.0 stars by 1 users
Category
Sides
Ingredients
- 1 small yellow onion, diced
- 3 Tbsp unsalted butter
- 2 cups white basmati rice, rinsed
- ½ cup golden raisins
- Kosher salt
-
2 Tbsp Rumi Spice Dill Seed
-
1 ½ cups chopped fresh dill (or other fresh herbs of your choice)
-
Lemon wedges, for serving
Directions
Melt 1 Tablespoon of butter in a large saucepan (with a lid) over medium heat. Add in the onion and a pinch of salt. Saute until tender and translucent, about 5 minutes.
Add in the remaining 2 Tablespoons of butter. Once melted, stir in the rice until coated.
Add in 4 cups of water, the golden raisins, dill seed, and 2 teaspoons of salt. Bring to a boil.
- Reduce the heat to a low. Cover and let simmer until the water is absorbed, about 12 minutes.
Stir in 1 cup of the chopped dill.
Return the lid to the saucepan and continue cooking until the rice is cooked through and fluffy, about 8-10 minutes more. Top with more fresh dill and a squeeze of fresh lemon before serving.
