Sheveed Polo (Dill Rice)
Updated April 16, 2024
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large bunch dill, trimmed and finely chopped
3 tablespoons dried dill
2 cups white basmati rice, rinsed
2 tablespoons unsalted butter or olive oil
2 teaspoons kosher salt
Nutritional analysis per serving (6 servings)
50 grams carbs; 10 milligrams cholesterol; 263 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 1 gram fiber; 159 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set aside ¼ cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
- Step 2
Place the rice, butter and salt in a medium pot. Add 3 ½ cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It’s OK to lift the lid to check.)
- Step 3
Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn’t catch fire. Firmly place the lid back on the pot.
- Step 4
Cook until the rice is fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved ¼ cup fresh dill between spoonfuls of rice.
The dill can be washed and chopped up to 1 day in advance, and stored in a container lined and covered on top with a paper towel to absorb any moisture. Leftovers can be stored in the fridge (up to 3 days) or in the freezer (up to 3 months). Add a little water when reheating to bring the rice back to life.
Private Notes
Comments
"Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn’t catch fire." There's some good advice, here's some more: New cooks-do not do this, just leave the lid on and cook the rice for a total of 20 minutes or so. Then, if you want, remove the pan from the burner and let it sit a few minutes. Do the towel thing if you like but OFF THE BURNER. We want you to become old cooks, not a statistic.
Whenever I cook rice, I cook it for the required amount, generally about 15 minutes, then I take the pot off the stove and place a towel between the pot and lid and let the rice sit for another 5 minutes or so. I learned this from a sushi chef and the rice cooks up perfectly. It's certainly safer than having a towel over a low flame and I think the result is the same.
A little confused about the directions in Step 4. How do you cook the rice for an additional 15 minutes AFTER the water has been absorbed (per Step 2)? Do you mean to cook for an additional 3 min, in addition to the 12 min in Step 2, for a total of 15 minutes? That seems a little short to me for cooking 2 Cs of dry rice, even if the water/rice ration isn't quite 2/1, and cooking a dry pot of rice for an additional 15 min with the seems equally unsuccessful. What am I missing?
Totally agree about the timing being excessive. Cook rice until done about 12-15 minutes, depending on the variety. Fold in your dill, butter etc. Off heat put the kitchen towel and let it rest for 10-15 minutes.
Delicious but unnecessarily complicated compared to just making rice the traditional way.
Whenever I cook rice, I cook it for the required amount, generally about 15 minutes, then I take the pot off the stove and place a towel between the pot and lid and let the rice sit for another 5 minutes or so. I learned this from a sushi chef and the rice cooks up perfectly. It's certainly safer than having a towel over a low flame and I think the result is the same.