Dill lemon rice

A small get-together for a friend prompted this — I planned on either bringing bread or rice, and decided I would go for the latter, aiming for a dish with flavor but not necessarily spice-heavy. This excellent recipe, a Middle Eastern one by background (you can find variants of it everywhere), allowed me not only to use some dill (dried rather than fresh, alas, but one can’t have everything) but some fresh lemon from the last basket. Cooks up quickly and tastes excellent.

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