Dill Pilaf Recipe

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What's up with Ray talking about Dill being super healthy and coming from the dil?

#TalkinginThirdPerson #smh

Well, 'tis the season to find dill everywhere and so it seems to prominently feature in all my cooking. Quick note: If you're out of vegetable stock, you can just use regular water but it just tastes fantastico if you do get to use it.

Presenting the gorgeous recipe to make Dill Pilaf (aka Pulao).

  • 5 bunches of Dill, about 110 grams when chopped
  • 1 1/2 tablespoons of Vegetable Oil
  • 120 grams of Rice
  • 3 teaspoons of Ginger-Garlic Paste 
  • 3 teaspoons of Salt (or to taste)
  • 1-2 Green Chilies, chopped
  • Approx 350ml of Vegetable Stock 
  1. Washing the Dill: Cut out the roots of the Dill bunches. Keep the tender stems and leaves as is in a large bowl of saltwater for about ten minutes. Wash them thoroughly in tap water and then keep them for another ten minutes in a fresh bowl of salt water.
  2. In a large pan, heat some vegetable oil and add in the rice. 
  3. Fry the rice in the oil until it goes from translucent to opaque and starts popping and jumping on the pan. It's so much fun when it does that. 
  4. Add in the ginger-garlic paste, green chili, some salt, and quickly mix it all in so that they get to fry in the oil a little bit too. 
  5. Pour in the vegetable stock until it is double the height of the rice in the pan. That means, if your rice is ye high on the pan (say one inch) when you pat it down to the bottom. Then, your stock should be ye high + ye high tall on the pan (that's two inches).
  6. Put the lid on the pan and cook the rice at low-to-medium flame until the rice is about 90% cooked. That's when it still has some bite to it and feels al dente -- about 10 to 15 minutes. If you're still not sure, check how much water is left. Most of the water should have been absorbed into the rice but some starchy water should be around for you to cook the dill in. 
  7. Add in the chopped dill and stir it into the rice. 
  8. Put the lid back on and let it cook for about 5 more minutes on low-to-medium flame. 
  9. Switch off the stove burner and let the rice rest for ten minutes with the lid still on. 
  10. Eet ees rrready! Yenjai!