Sheveed Polo (Persian Dilled Rice)

1 large bunch dill, trimmed and finely chopped
3 tablespoons dried dill
2 cups white basmati rice, rinsed
2 tablespoons unsalted butter or olive oil
2 teaspoons kosher salt

Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.

Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It’s O.K. to lift the lid to check.)

Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn’t catch fire. Firmly place the lid back on the pot.
Cook until the rice is cooked through and fluffy, about 15 minutes. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

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