Addictive Lemon Dill Rice
I don’t know exactly what it is about this lemon dill rice. But it’s so damn addictive.
Okay. Fine. I have some idea of what some contributing factors to this rice’s addictive quality might be. It could be the soft, chewy basmati rice. Or the sweet caramelized onions. Or the crunchy, salty pistachio pieces. Or the abundance of chopped fresh dill. Or the bright lemon zest. Or the olive oil and salt and pepper.
But really. I don’t think it’s any one of these things. I think it’s all of these ingredients, coming together to produce a basmati rice dish that hits every area of the palate in just the right way, to the point of bliss, where you just gotta keep coming back for more.
MORE LEMON DILL RICE, now. Please.
I’ll go ahead and make this disclaimer at the outset: the onions take like forty-five minutes to cook. Annoying, I know.
You want a slow cook to get those paper-thin (thin is key, you want to end up with stringy, slurpy entities here) onion slices soft and succulent and deeply golden and caramelized. The sweet caramelized onions are a big influence on the addictive quality of this rice dish. Perhaps the biggest influence.
But. You can occupy yourself while the onions are cooking. Although you will have to keep an eye on the onions and stir them often, so these occupations will have to be mostly kitchen-situated activities.
You can do things like cook the rice (with less water than the packaging generally instructs, so it’s chewier and more separated and sophisticated than mushy). And chop up the pistachios and dill. And grate the lemon. And watch TikTok videos. And dream about the time (within the hour) when you’ll be able to consume this lemon dill pistachio rice (but don’t get too lost in your daydreams and forget about giving those onions an occasional stir).
Tomorrow is Thanksgiving. This basmati dill rice most definitely can be included as a last-minute side dish in your Thanksgiving meal. Especially if you’re planning on skipping the mashed potatoes this year.
Also. This addictive dill rice is vegan. So, if you’re somehow throwing a vegan-friendly, turkey-less Thanksgiving party, DEFINITELY make this rice.
Also. Make this rice all year round. For lunch. For dinner. F0r dessert, even; this way you have an excuse for your fifth bowl. But either way, it’s fine, it’s not your fault. I told you, this dill rice is addictive. That sixth bowl is out of your control.
Chewy, nutty basmati rice. Sweet caramelized onions. Crackly, salty pistachio bits. Fresh, cooling chopped dill. Bright, tangy lemon zest. Olive oil and salt and pepper. It’s a palate party.
Addictive lemon dill rice — technically, you serve about six, but realistically, it’s just you and me.
Addictive Lemon Dill Rice
Yield: about 6 servings
3 tablespoons olive oil
1 large onion, very thinly sliced into half rings
1/4 teaspoon kosher salt
1 1/2 cups basmati rice
2 1/2 cups water
2/3 cup chopped dill
1/2 cup roasted, salted pistachios, coarsely chopped
Zest of one large lemon
4 tablespoons olive oil
3/4-1 teaspoon kosher salt
1/2 teaspoon black pepper
1. Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add in the sliced onions and cook for five minutes, until onions begin to soften, stirring frequently. Reduce heat to medium and cook another 20 minutes, stirring occasionally, until onions are golden. Lower heat to medium-low, add in the 1/4 teaspoon salt, and cook until onions are deep golden, 15-20 minutes more, stirring occasionally.
2. While onions are cooking, cook rice with the water according to package instructions.
3. Stir the cooked rice with the caramelized onions, dill, pistachios, lemon zest, 4 tablespoons olive oil, salt, and pepper. Serve, with more dill and a drizzle of olive oil on top if desired.
Adapted from the Sababa cookbook
