A simple but delicious pilaf. Serve it as a side dish or on it’s own with some yoghurt.
Heat some vegetable oil and butter in a heavy pot and add 1½ cups of basmati rice, 1 heaped teaspoon of dried mint and salt to taste. Stir the rice until it’s coated with the oil and hot. Now add 3 cups of boiling water. Reduce to a simmer and cook covered for 10 minutes. Quickly add 1½ cups of frozen peas and ¼ of a cup of chopped fresh dill, stirring briefly before covering again. Cook for another 5 minutes then turn off the heat and let the rice sit for 5-10 minutes. To serve, garnish with chopped fresh mint and dill.
michelle picker cooks 