Persian Rice With Black-Eyed Peas and Dill

1 day ago 2

Democracy Dies successful Darkness

By Joe Yonan

In this hearty, aromatic dish, crispy aureate atom shards apical fluffy grains and tender legumes. Following the Persian method, the atom is mostly cooked by boiling, past finished successful a pot, wherever it forms a crust.

Ingredients

measuring cup

Servings: 6-8

2 cups jasmine rice
2 1/8 teaspoons good salt, divided
1/4 cupful water, positive much arsenic needed
1 tablespoonful canola oil, positive much arsenic needed
1 tablespoonful positive 1 pinch crushed turmeric, divided
1 cupful no-salt-added black-eyed peas (from 1 15-ounce can), rinsed and drained
1 full dried lime (optional; spot Where to buy)
1/2 cupful chopped caller dill

Nutritional Facts

Per serving, based connected 8

Calories
220
Fat
5 g
Carbohydrates
38 g
Sodium
600 mg
Protein
6 g
Fiber
3 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook (Houghton Mifflin Harcourt, 2015).

Tested by Joe Yonan.

Published December 6, 2015

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Updated March 15, 2026

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