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Cockle and dill rice

Name: Cockle and dill rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 400g basmati rice; 4 tbsp vegetable oil; 2 onions, finely sliced; 6 garlic cloves; 40g ginger; 6 green finger chillies; 1 tbsp salt; 2 tsp cumin seeds; 1 tsp turmeric; 1kg raw cockles (in their shells), rinsed; Large bunch dill, chopped; ½ lemon, finely sliced into wheels

By: Zainab Pirzada

Published: 26 Jul 23
Updated: 4 Mar 25

Zainab Pirzada’s cockle rice recipe is inspired by her mum’s signature spicy prawn and dill rice, a family favourite in Karachi, Pakistan. Dill and rice are a wonderful flavour combination and sustainable cockles are inexpensive in the UK and make a wonderful addition.

You might also like our cockle and mussel chowder.
Check out more recipe inspiration from Zainab @cookingwithzainab

Photography: David Loftus

Easy
August 2023

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 10 min, plus standing

You might also like our cockle and mussel chowder.
Check out more recipe inspiration from Zainab @cookingwithzainab

Photography: David Loftus

Nutrition: per serving

Calories: 639kcals
Fat: 15g (1.5g saturated)
Protein: 41g
Carbohydrates: 84g (5.1g sugars)
Fibre: 3.6g
Salt: 5.5g

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Ingredients

400g basmati rice
4 tbsp vegetable oil
2 onions, finely sliced
6 garlic cloves
40g ginger
6 green finger chillies
1 tbsp salt
2 tsp cumin seeds
1 tsp turmeric
1kg raw cockles (in their shells), rinsed
Large bunch dill, chopped
½ lemon, finely sliced into wheels

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Method

Start by rinsing the rice in cold water until it runs clear. Set aside to drain.
Put a large, lidded saucepan or casserole dish over a medium heat and pour in the oil. Add the onions and fry for 10 minutes until lightly browned. Meanwhile, put the garlic, ginger, green chillies and a splash of water in a blender and whizz until smooth.
Add the blended paste to the onions and cook, stirring, for 5 minutes. Stir in the salt, cumin seeds and turmeric and cook for 2 minutes. Add 900ml water and bring to the boil. Add the drained rice, cockles and dill. Cook over a low medium heat until about 80% of the water has evaporated (about 5 minutes).

Put the lid on, reduce the heat to very low and let it cook for a further 10 minutes (without taking the lid off). Remove from the heat and leave it for 10 minutes more, keeping the lid on. Serve scattered with the lemon slices.

Recipe from August 2023 Issue

Nutrition

Nutrition: per serving

Calories: 639kcals
Fat: 15g (1.5g saturated)
Protein: 41g
Carbohydrates: 84g (5.1g sugars)
Fibre: 3.6g
Salt: 5.5g

delicious. tips

Easy swaps You can also use sustainably sourced mussels or clams for this recipe.
Cockles are harvested around the UK’s shores and work well as a swap for prawns. They both have a soft, slightly sweet and tender texture and are packed with B12 and a good source of essential omega-3s