Dill and Lemon White Rice Pilaf

Name: Dill and Lemon White Rice Pilaf
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) white long-grain rice (such as jasmine or basmati), unrinsed; 3 cups (720 ml) chicken broth (low-sodium); 2 tablespoons (28 g) unsalted butter; 1 medium lemon, zest finely grated, plus 2 tablespoons juice; ½ cup (12 g) fresh dill, lightly packed, roughly chopped (fronds and tender stems); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bright, herbaceous stovetop rice pilaf infused with fresh dill and lemon zest, finished with butter for richness. The gentle heat coaxes out the dill's subtle anise notes while lemon juice adds pop and acidity. Perfect alongside fish, roasted chicken, or light seafood dishes.

Prep: 10 min
Cook: 18 min
Wait: 10 min
Total: 38 min
Makes: About 3½ cups (840 ml), 4 servings

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Steps

Before you start

Measure all ingredients before you start—the rice will cook quickly once the broth is added
Use fresh dill if possible; frozen works but adds less flavor and no color flecks
Have lemon zest and juice ready before cooking begins

1
Toast the rice
- Melt 1 tablespoon (14 g) of the butter in a medium saucepan (3–4 quart / 2.8–3.8 liter capacity) over medium heat.
- Add the rice and stir constantly for 2 minutes, coating each grain with butter.
- The rice will smell slightly nutty and a few grains may turn pale golden.
- This toasting step helps keep the grains separate and adds subtle flavor.
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Ready when: Rice is coated and slightly fragrant, a few grains pale golden
Tip: Do not let the rice brown or scorch—2 minutes is enough. Toast over medium, not high heat.
2
Add broth and bring to boil
- Pour in all 3 cups (720 ml) of chicken broth and add the lemon zest.
- Increase heat to medium-high and bring to a full rolling boil, stirring once or twice.
- This takes about 3 to 4 minutes.
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Ready when: Broth is at a rolling boil
Tip: Stir once as the broth heats to ensure any rice on the bottom doesn't stick. Do not cover yet.
3
Lower heat and cover
- Reduce heat to low, cover the saucepan tightly with the lid, and simmer for 15 minutes without lifting the lid.
- The rice will absorb the liquid during this time.
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Tip: Resisting the urge to peek is crucial—lifting the lid lets steam escape and the rice will not cook evenly. Set a timer and be patient.
4
Check and fluff rice
- Remove from heat and carefully lift the lid away from you (to avoid the steam).
- Test a grain: it should be tender and the liquid should be mostly absorbed (a tiny bit of moisture is fine).
- Use a fork to gently fluff the rice, separating the grains without crushing them.
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Ready when: Rice is tender, grains are separate, and broth is absorbed
Tip: If the rice looks very wet, cover and let it rest another 1 to 2 minutes; carryover heat will finish the job. If it looks dry, you're good.
5
Add dill, lemon juice, and butter
- Stir in the remaining 1 tablespoon (14 g) of butter, the lemon juice, and the chopped fresh dill.
- Toss gently until the butter is melted and the dill is evenly distributed throughout the rice.
- Season with kosher salt and freshly ground black pepper to taste.
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Ready when: Dill and butter are evenly mixed, rice is fluffy and bright
Tip: Add dill at the end to preserve its fresh color and delicate flavor. Frozen dill can be used if fresh is unavailable, though thaw and squeeze out excess liquid first.
6
Rest and serve
- Let the pilaf rest uncovered for 3 to 5 minutes off the heat.
- This allows the butter and lemon juice to fully integrate.
- Transfer to a serving bowl and serve warm alongside grilled fish, roasted poultry, or steamed seafood.
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Ready when: Rice is fluffy and fragrant, ready to serve
Tip: Serve within 10 to 15 minutes of finishing for the best texture and brightest dill color.

Good to know

Tips

Toast the rice before adding broth—this prevents the grains from clumping and adds a subtle toasted depth that complements the dill and lemon.
Zest the lemon before juicing it; the juice will not affect the zest but it is easier to zest first.
Do not rush the resting step at the end. Those 3 to 5 minutes allow the butter and lemon juice to coat every grain and help the rice settle into its fluffiest state.
For a more elegant presentation, reserve a pinch of fresh dill fronds and scatter them on top just before serving—they will stay vibrant and look beautiful.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat with 2 to 3 tablespoons of broth or water per cup of rice, stirring occasionally, until warmed through (about 5 minutes). The dill flavor will fade slightly upon reheating. Do not freeze—the dill loses color and the rice texture degrades.

Substitutions

fresh dill, lightly packed → 1 teaspoon dried dill or ½ teaspoon dill seed. Fresh dill is preferred for color and flavor, but dried dill works if that's what you have. Use half the amount and add it when you toast the rice so it blooms in the heat.
chicken broth (low-sodium) → vegetable broth or water. Vegetable broth provides a lighter alternative; plain water will work but the rice will be less flavorful. If using water, add an extra ½ teaspoon of salt.
white long-grain rice (such as jasmine or basmati) → jasmine rice or basmati rice (not long-grain white). Jasmine and basmati rice both work beautifully. Basmati will be slightly more delicate and aromatic; jasmine slightly more tender. Both have similar cooking times.
lemon → lime zest and juice. Lime gives a different but equally bright and fresh result. Use the same amount of zest and juice as you would lemon.