Charred Citrus & Herb Pilaf

Bright citrus zest and garden herbs cling to every Diamond Castle grain for a refreshing side or light main.

We toast the rice in olive oil, fold in charred lemon, and finish with dill and mint so the platter stays vibrant on any buffet.

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Why it shines

  • Diamond Castle Sella grains hold their shape even when dressed.
  • Serve warm or at room temperature without clumping.
  • Pairs beautifully with grilled fish or mezze boards.

Servings

Serves 8 as an elevated side.

Timing

Total time: 45 minutes including resting.

Best occasion

Ideal for catering spreads, Ramadan nights, or tasting menus.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 2 cups Diamond Castle Sella rice, rinsed
  • 2 tbsp olive oil plus 1 tbsp butter
  • Zest of 2 lemons plus thin slices for charring
  • 1 bunch flat-leaf parsley, chopped
  • 1/2 bunch dill, finely chopped
  • 1/2 bunch mint leaves, torn
  • 1 tbsp toasted cumin and coriander seeds
  • Sea salt and cracked pepper to taste

Method

  1. Toast the rinsed rice in olive oil and butter until lightly nutty.
  2. Add 3 cups vegetable stock, salt, and the charred lemon slices; cook until nearly tender.
  3. Cover and steam for 10 minutes, then spread onto a tray to cool slightly.
  4. Fold in the herbs, spices, and citrus zest while fluffing with your hands.
  5. Transfer to a platter and finish with extra mint and a drizzle of olive oil.

Char lemons cut-side down until deeply caramelized; the gentle bitterness balances the herbs.

— Diamond Castle Culinary Team
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