Dill, Dried Lime and Bell Pepper Rice

This rice is a take on the classic Iranian Sabzi Polo. My grandfather’s family are of Persian decent and this is one of those recipes that followed them to Zanzibar and got many substitutions along the way. The main essence of it, is that it’s a very herby rice and a great addition to any meal or eating it as it is!

Cooking notes:

• This recipe is made to 3 cups of rice which feeds at least 5 people. The cups I use are equal to 250ml.

• According to my grandmother if you don’t have bell peppers then you can use sweetcorn. I have put both in because I love them!

• If you have a rice maker, throw it all in there! But my method below is for those doing it over a hob.

Ingredients:

• 3 Cups of Basmati White Rice (Washed)

• 4 Cups of Water

• 1 1/2 Bunches of Dill (Finely Chopped, like super super small)

• 1/2 Bunch of Coriander (Finely Chopped)

• 2 Orange/Yellow Bell Peppers (Cut into tiny cubes)

• 1 White Onion (Cut into small cubes)

• 200g Tinned or Frozen Sweetcorn (Optional)

• 2 TSP Baharat

• 1 TSP of Garlic Puree

• 1 TBSP Ground Dried Lime

• Salt (I add about 2 TSP, but up to you on your preferred intake)

• 3-4 TBSP Neutral Oil

• 1 Pomegranate (Optional Decoration)

Method:

1. In your saucepan add the oil, garlic onions, dill & coriander and fry for about 5 minutes till you start to smell the aroma of the herbs.

2. Add in the baharat and give it a quick fry off with the herbs.

3. Then add in your bell peppers, dried lime, sweetcorn, salt and water. Place on a high heat and wait for it to bubble.

4. At boiling point add in your rice, taste the water to make sure you are happy with the amount of salt (add if necessary) then leave the rice to start bubbling again.

5. Once it begins to have a vigorous bubble, reduce your heat to as low as you can, place the lid on and leave to steam till all the water is gone and you’re left with herby fluffy rice!

6. Serve up with some fresh Poms and enjoy!