It was love at first bite when I first tried Shivid Polow, Persian Dill rice. I love dill very much but sometimes it’s a hard to use sometimes because it has a stronger flavor compared to other herbs used in Persian cuisine. Dill definitely has a tendency to stand out. As far as Persian cuisine is concerned I love the level of flavor that dill brings to Sabzi Polow, Baghali Polow, and Fava/Lima Bean and Dill Kuku. But also I absolutely love using dill with seafood.
This rice is so simple to make and I personally think that it tastes best when made with fresh dill.
Yes, it did take me a little while to strip the leaves from the stem, but in the end it was well worth it.
3 cups basmati rice
4 cups fresh dill, stems removed
1 tsp minced garlic
4 tbsp brewed saffron
4 tbsp canola oil
Cook rice according to Cooking Rice For Polow
In the mean time rough chop dill and place in a bowl. Sprinkle generously with salt and mix well. Adding salt at this point makes a huge difference in the the taste of the dish.
Then add minced garlic and once again mix well until all nicely incorporated.
Place 2 tablespoons of canola oil and 2 tablespoons of water in a non-stick pot and shake to mix. Add a couple of spatulas of par-boiled rice and a small handful of dill. Normally, at this point the rice is built up by alternating layers of rice and dill. However, I have found that it’s best to simply mix the remainder of the rice with the dill in a separate bowl and then simply place it in the pot in the form of a pyramid. Create 5 holes with the back of the spatula through the rice.
Cover rice and cook on high for 10 minutes.
Mix 4 tablespoons of brewed saffron with 2 tablespoons of canola oil. Carefully distribute the mixture all over the rice. Wrap lid in a towel and continue cooking covered for 1 hour.
Shivid Polow is great served with any type of fish you may have or even along with the Shrimp Kabob I posted a couple of days ago.