Lemon rice is a popular dish in both South Indian and Mediterranean cuisines. The origins of it is probably South Indian where the dish, called Chitranna, is more spiced than the Mediterranean counterpart. Chitranna is made by mixing cooked rice with a special seasoning of mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added Turmeric powder gives Chitranna its yellow color.

Mediterranean or Greek Lemon rice on the other hand is far less complex. But don’t let its simplicity fool you! Try it once and you will definitely be back for more! The rice dish is made like a pilaf, which involves sautéing garlic and onion in olive oil (or butter), then stirring in the rice grains until they become translucent with the oil, and then cooking the rice in a broth. Simple it may be but it is a very versatile side dish and pairs well with almost any other Greek dish.

Ingredients

• 2 tbsp butter
• 1 clove garlic minced
• 1 cup onion minced
• 1 cup basmati washed and drained
• 1 cup chicken or vegetable broth
• 1 tsp lemon zest
• 3-4 tbsp lemon juice
• 1 tbsp chopped parsley (or 1 tsp dried)
• 1 tbsp chopped dill (or 1 tsp dried) (alternatively use oregano or mint) optional
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley to serve

Method

• Heat oil and cook onion and garlic for about 5 mins.
• Add rice and coat well. Fry for about 2 mins.
• Add broth and water and bring to a boil.
• Add zest, juice, herbs, salt and pepper. Cover and cook on low till all the water has been absorbed.
• Fluff and let it rest. Serve topped with fresh parsley.
• Hint: use a rice cooker for this recipe for best results.