Lemon and dill pilaf

Step 1

Melt the butter and olive oil in a large saucepan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and light golden. Increase heat to high, add the rice and 2-3 teaspoons sea salt, then give it a good stir so the grains of rice are lovely and buttery.

Step 2

Pour in the stock or water and bring to the boil. As soon as the rice is bubbling rapidly, reduce heat to very low and leave the rice to cook, covered, for 12 minutes. Remove the pan from heat, then place a folded tea towel between the lid and pan, wedging the lid on firmly to retain the steam. Stand for 15-20 minutes until rice is tender. Just before serving, stir in the lemon zest and juice, and chopped dill.

Step 3

Scoop rice into a warm serving bowl and garnish with dill sprigs.