Sunday, November 7, 2010

Asian Style Dill Rice

There is something in the way I shop for grocery, I think. I still haven't figured out what, but people ask me questions about produce. It is not like I have a label on my forehead saying 'Ask Me' or anything like that. This has happened too many times. Couple of examples: I was new in this country and I was choosing coconuts. There was a line of about 4 - 5 people asking me to pick a good one for them. Couple of them asked me to teach them how to pick a good coconut. In another grocery store, one lady comes and asks me if she could use low fat sour cream in a cheese cake recipe. And I didn't even have anything in my cart to show her that I bake. (Now I am getting suspicious)
Then in another instant I am buying fresh dill and one couple approach me and ask what do I do with it. They were Asian Indians. I would've understood if this came from an American but not an Indian. I am standing there telling them what all I make with it. Yep, now I understand why I write a food blog and not a blog about music which I am equally passionate about.
I wanted to make something different with dill leaves and a quick one too. Here comes a very yummy at the same time a quick one pot meal.

One year back Date Cake with Coconut, Chinese Veg Fried Rice
Rice - 1 cup (I used long grain but you can use basmati or even brown rice)
Peanut oil - 3 TBSP (You could use sesame oil if you have it)
Green Chillies - 8 crushed fine or red chilli flakes or to taste
Ginger - 1 " piece peeled and grated
Roasted peanuts - 3 TBSP (Read Notes)
Spring Onions - 5 both green and white parts chopped (Read Notes)
Peanut butter - 1 heaping TBSP (any variety would do)
Sesame seeds - 2 tsp
Dill leaves - 1 big bunch rinsed and chopped fine
Lime juice - juice of half a lime or 2 TBSP juice
Salt - to taste

Cook rice in enough water. Spread on a plate to cool and separate the grains. When rice is cool, heat oil in a pan. When hot, add sesame seeds, crushed green chillies, grated ginger. Let them cook but not brown. Add the green onions. Sprinkle some salt. Let them wilt. When the green onions are cooked, add dill leaves. Stir. When the dill leaves are cooked, add peanut butter, roasted peanuts and mix well. Add rice and mix all together. Lower the heat and cover with a lid and leave them like that for 3 - 4 minutes. Adjust the salt if needed and turn off the heat. Squeeze the lime juice and mix well and serve warm. It tasted great at room temperature too.

You can use red onions if you do not have green onions. If you don't have roasted peanuts, you could use raw peanuts, but add them with ginger and green chillies and let them toast in oil. Peanut butter gives it a distinct flavor, but if you don't have it, you can skip it. In that case, add about a TBSP of sugar to bring all the flavors together.

Enjoy!! Pin It


  1. The dill rice looks very yummy. It sure is a must try for me :)

  2. thats interesting..never added peanut butter in rice!!rarely use dill at home..

  3. Very interesting and flavourful rice..

  4. VEry Interstin combi u have here!
    I use Dill to flavor lods of veggies too and even instead of cilantro many a times!

  5. Very flavorful rice...Liked the addition of peanut butter.

  6. Nice recipe...just wondering if we get dill leaves in India. Read so much about them so would like to try them out.

  7. Thanks everyone for leaving a comment.
    Harini, Jayasree,
    I have read many recipes where the thai style curries have a little bit of peanut butter in them. I got inspired by that and added it. I should say it was a very good try.

    Dill is definitely available in India. In karnataka, it is called Sabbaseege soppu. In Hindi, it is suva. You can even get seeds of it. They look a little bit like cumin/jeera. Hope this helps.

  8. Love dill!! Looks wonderful!!

  9. Champa,
    I am going to try this today.
    I always use Dill to make Kootu and use it in Akki Roti.
    This will definetly be a good try.



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