Herbed Basmati Rice with Chard and Chickpeas

1. Rinse and Soak Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of water for at least 20 minutes.

2. Steam and Chop Chard

Steam the chard until it becomes limp and turns a vibrant green. Allow it to cool slightly, then squeeze out any excess moisture and chop it finely.

3. Sauté Aromatics and Spices

In a large, heavy-bottomed pot, heat the peanut oil over medium heat. Add the cumin seeds and let them sizzle for about 15 seconds. Add the minced shallots and diced onion, and sauté them until they're soft and translucent, about 6-8 minutes. Sprinkle in the garam masala and stir to combine.

4. Add Rice and Coat with Spiced Oil

Drain the soaked rice and add it to the pot, stirring well to coat each grain in the spiced oil.

5. Combine Ingredients and Cook Rice

Add the chopped dill, steamed chard, chickpeas, vegetable stock, salt, lemon zest, freshly ground pepper, and a pinch of cayenne. Cover the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the rice cook undisturbed for 25-30 minutes, or until all the liquid is absorbed and the rice is tender.

6. Add Lemon Juice and Rest

After cooking, remove the pot from the heat and sprinkle the juice of one lemon over the rice. Fluff the rice gently with a fork to distribute the lemon juice evenly. Cover the pot again and let it sit for 10 minutes.

7. Serve

Serve the herbed basmati rice with lemon wedges on the side, if desired.