Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 small onion, finely chopped (about ½ cup)
  • 1 cup long-grain rice, such as basmati or jasmine (200g)
  • 2 ½ cups chicken or vegetable broth (600 ml)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 large eggs
  • Juice of 2 lemons (about 6 tablespoons, 90ml)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint (optional)
  • Lemon zest from 1 lemon (about 1 teaspoon)

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
  2. Add rice to the saucepan and cook, stirring constantly, until lightly toasted, about 2-3 minutes.
  3. Pour in chicken or vegetable broth. Add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  4. While the rice is simmering, whisk together eggs and lemon juice in a heatproof bowl until well combined and slightly frothy.
  5. Slowly ladle about 1/2 cup of the hot rice broth into the egg mixture, whisking constantly to prevent curdling. Repeat with another 1/2 cup of broth.
  6. Pour the warmed egg mixture into the saucepan with the rice. Gently stir to combine. Heat over low heat for 1-2 minutes, or until the sauce thickens slightly and coats the rice. Do not boil.
  7. Remove from heat and stir in fresh dill, parsley, mint (if using), and lemon zest.
  8. Fluff with a fork and serve immediately.