Dill Rice The Afghani Way- Chelo Shibit

Directions

1. 1
   Soak the Basmati for 30 minutes minimum, (preferably for at least an hour.)
2. 2
   Boil 6-8 cups of water, when it comes to a rolling boil, add the Basmati. Let it cook for 13-15 minutes.
3. 3
   To test when the rice is ready for steaming, take a grain and if it is soft on the outside but breaks between your finger and thumb, remove from the flame. It should be al dente.
4. 4
   Drain the water. Place pan on the stove on low heat and add olive oil. With a wide-rimmed spatula, add a thin layer of rice to the pot. Sprinkle with dill, and keep layering the rice and dill in a towering dome shape; like a pyramid. This ensures the rice cooks evenly.
5. 5
   To release the steam, make 2-3 holes (one in the middle and two on the side) with a wooden spatula.
6. 6
   Cover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.
7. 7
   Decant with a wide-rimmed spatula. In our home we use a teacup saucer.