This is the super easy way to make Persian rice. My philosophy is that it doesn’t matter if it tastes fantastic.

Yes, I realise the real deal takes hours of preparation, but this is a great alternative. Especially if you are short on time in the kitchen.

This is one of those wonderful recipes that can be eaten alone with a nice dollop of natural yoghurt. Or it is a perfect accompaniment to many other dishes. I made it today to go with a Fetta, Leek and Spinach Pie recipe. You can find the recipe here.

It looks wonderful, and is much more interesting than plain white rice.

The clever combination of sweet and salty together with dill is the trick. The currants are little flavor bursts that provide all the difference.

I would serve this recipe with any kind of meat, where you want something different to potatoes. It would also work well on it’s own with a green salad, which I also made today. You can find my easy green salad recipe here.

I asked my grandson today what his favorite part of the lunch was. It was this Persian rice recipe. He is one fussy little eater, so I considered that to be a very good result.

Give it a go when you are short on time. I promise you will add it to your list of recipes that save you time and trouble.

Persian Rice with Brown Lentils and Dill

Serves: 6-8 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Print

Ingredients

• 2 cups Long-grain white rice
• Himalayan sea salt
• 1 large red onion
• 1 tin brown lentils
• 1 cup currants
• granulated garlic
• 1 teaspoon Malden sea salt flakes
• 1/4 cup dried dill
• natural or Greek yoghurt
• olive oil
• splash Balsamic vinegar

Instructions

Step 1

• Rinse the rice several times to remove starch
• Place rice in a rice cooker with 2cm water above rice
• Add 1 teaspoon Himalayan sea salt
• Cook as per your rice cooker instructions, so you will want this started well before you do Step 2.

Step 2

• In a large frying pan, heat olive oil and balsamic vinegar.
• Add chopped onion and currants.
• Add dried dill and garlic.
• Cook for 5 minutes, then add the drained and rinsed lentils.
• When the onion is cooked, add the rice gradually mixing in all the ingredients.
• Season with Malden sea salt flakes to taste.

That's it! I know, it's cheating as far as real Persian rice cooking goes, but if it looks the same, tastes amazing..... Serve with a big dollop of natural or Greek yoghurt on top. The flavors work so well together.