Lime dill rice with pistachios (Nimbehannu sabseege soppu baath) from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 104) by Chitra Agrawal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beet yogurt raita; Radish yogurt raita; Kale yogurt raita; Cucumber, tomato, and onion yogurt raita; Meyer lemon pickle (Nimbehannina uppinakayi); Rhubarb strawberry pickle; Spicy cranberry relish (Thokku); Huli [or sambar] powder (Huli pudi); Vangi baath powder (Vangi baath pudi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • aschacht on April 15, 2022

    This is such a great recipe for using up leftover rice, so delicious and the dill really shines! We eat it with a dollop of yogurt, and a little achaar from Brooklyn Delhi (Chitra's condiment company). It goes well with other recipes in the book like a salad, dal, or palya, or stands on its own for a light meal.

  • VineTomato on April 17, 2017

    Delicious, even when leaving out two ingredients! I forgot the limes at the end, and left out the ground chilli lentil spice powder they recommend as I was short for time and serving dinner for guests who don't enjoy thier food too hot. I did the Ragahavan Iyer rice cooking method to start (for the turmeric basmati) as it works like a charm and has not let me down once.

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