An annual plant that is native to the Eastern Meditteranean as well as Southern Russia and Western Asia, dill is known for its clean anise, lemon aroma.Dill is a very popular herb in Persian cooking where it is used in rice dishes as Baghali Polow or more simply in Sheveed Polow.Below is the recipe for Sheveed Polow.In Iran, it is often served dried, preserved salted fish from the Caspian sea but it goes well with any meat or khoresh.
Yeild:4-6
Ingredients:
2 1/2c long-grain rice
4c water
1-2 tsp. salt
a bunch of fresh dill, chopped
1. Bring the water to a boil .Add salt. Add the dill then the rice.
2.Reduce heat and let simmer until all the water is absorbed by the rice.
3.Remove from heat and fluff with a fork.Serve immediately.
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