Swat Valley Varjaley: Wild Garlic, Dill and Spinach Rice

 

 

Tip: You can replace wild garlic with finely chopped garlic cloves

Serves: 3-4

Ingredients:

• 1 ½ tbsp. ghee or 1 tbsp. unsalted butter and 1 tbsp. vegetable oil
• 1 tsp black cumin seeds or cumin seeds
• ½ large red onion, chopped finely
• 2 handfuls of baby spinach
• 2 sprigs of fresh dill
• 1 large handful of ramson/wild garlic
• 200g basmati rice, rinsed and soaked in tap water for 1 hour

To serve:

• 100 g natural full fat yoghurt

Method:

1. Rinse and soak the basmati rice in water for about 1 hour maximum and drain.
2. Heat a saucepan (lidded). Once hot add ghee (or butter and oil). When melted, add cumin. Allow it to pop and add the red onions.
3. Chop the greens, (if using garlic instead of wild garlic leaves chop finely).
4. When the onions are light brown from the edges add all the greens (or garlic with greens) and toss until wilted. Add the drained rice and stir through until all combined.
5. Top with a little water (enough to lightly cover the rice, but not cover it totally). Place the lid on and turn the heat to low. Cook for 5-7 minutes, check if rice had absorbed the liquid, if still raw, add a few more splashes of water, cover and cook until done. Puff up the rice using a fork. There should be no liquid remaining.
6. Serve with plain natural full fat yogurt.