Skip to content

Type what you have

Cook with

dill ×
Grandma Oma's Pickled Okra
Pantry American

Grandma Oma's Pickled Okra

4.8

Prep
10 min
Cook
25 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
  4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Sous Vide Dill Pickles
Pantry American

Sous Vide Dill Pickles

5.0

Prep
10 min
Cook
150 min
Total
1660 min

Instructions

  1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
  2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
  3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

French Onion Pickle Dip
Pantry American

French Onion Pickle Dip

4.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the oil in a large skillet over medium-low heat until warm. Add onions and sauté until reduced and caramelized, 15 to 18 minutes. Remove from heat and set aside to cool.
  2. 2 Stir together Greek yogurt, kewpie mayo, cornichon pickles, dill, garlic, salt, and pepper in a bowl until well combined. Once cooled, stir in caramelized onions. Serve immediately with potato chips.

By Annie Campbell

Refrigerator Dill Pickles
Pantry American

Refrigerator Dill Pickles

4.8

Prep
10 min
Cook
10 min
Total
4340 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat; bring to a boil. Remove from the heat and cool completely.
  3. 3 Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic lidded container.
  4. 4 Pour cooled vinegar mixture over cucumbers, garlic, and dill.
  5. 5 Seal container with lid and refrigerate for at least 3 days.

By Tammy Gulgren

Christopholofigus' Infamous Jalapeño Relish
Pantry Mexican

Christopholofigus' Infamous Jalapeño Relish

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Tzatziki Sauce
Pantry Greek

Tzatziki Sauce

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
  2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
  3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Dill Pesto
Pantry American

Dill Pesto

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
  2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
  3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Smoked Trout Schmear
Pantry American

Smoked Trout Schmear

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Pickled Asparagus
Pantry American

Pickled Asparagus

4.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  3. 3 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
  4. 4 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
  7. 7 Enjoy!

By Behr

Pop's Dill Pickles
Pantry American

Pop's Dill Pickles

4.6

Prep
30 min
Cook
35 min
Total
185 min

Instructions

  1. 1 Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
  2. 2 Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.
  6. 6 Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.

By Ann Philbeck

Greek Yogurt Ranch Salad Dressing
Pantry American

Greek Yogurt Ranch Salad Dressing

4.6

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup; let sit until sour and curdled, 5 to 10 minutes.
  2. 2 Combine chives, parsley, dill, garlic powder, onion powder, basil, pepper, paprika, and salt in a small bowl. Mix in yogurt until smooth.
  3. 3 Gradually stir sour milk into dressing to thin.

By Van Dana

Spicy Dill Pickles
Pantry American

Spicy Dill Pickles

Prep
20 min
Cook
5 min
Total
1495 min

Instructions

  1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
  3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
  5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Haydari (Turkish Yogurt Dip)
Appetizer Middle Eastern

Haydari (Turkish Yogurt Dip)

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
  2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)
Dinner Middle Eastern

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)

4.5

Prep
10 min
Cook
Total
90 min

Instructions

  1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
  2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
  3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Booshala (Assyrian Yogurt Soup)
Dinner Middle Eastern

Booshala (Assyrian Yogurt Soup)

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
  2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Afghan Tomato Soup (Aush Goshti)
Middle Eastern

Afghan Tomato Soup (Aush Goshti)

4.3

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
  2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks

Kuku Sabzi
Lunch Middle Eastern

Kuku Sabzi

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Slice leek in half lengthwise, then slice thinly crosswise.
  2. 2 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
  3. 3 Preheat the oven's broiler with the rack in the upper third position.
  4. 4 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
  5. 5 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
  6. 6 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

By Ali Ramee

Meze Fava Beans
Lunch Middle Eastern

Meze Fava Beans

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
  2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
  3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

Persian-Inspired Meatballs
Dinner Middle Eastern

Persian-Inspired Meatballs

5.0

Prep
20 min
Cook
8 min
Total
58 min

Instructions

  1. 1 Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
  4. 4 Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  5. 5 Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

By LauraF

Ta'ameya (Egyptian Falafel)
Dinner Middle Eastern

Ta'ameya (Egyptian Falafel)

4.1

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
  2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
  3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
  5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Sabzi Polo (Green Herb Rice)
Dinner Middle Eastern

Sabzi Polo (Green Herb Rice)

5.0

Prep
35 min
Cook
80 min
Total
180 min

Instructions

  1. 1 Place rice in a medium bowl and cover with lukewarm water. Gently swish rice around with your finger to activate starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
  2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
  3. 3 Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste for salt and add more if needed. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
  4. 4 Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
  5. 5 Combine parsley, cilantro, fresh dill, chives, and dried dill in a large bowl. Gently stir in rice, taking care not to break grains.
  6. 6 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
  7. 7 Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of rice. Gently poke the handle of a wooden spoon into rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and the tahdig starts to set, 10 to 13 minutes.
  8. 8 Meanwhile, combine 1/4 cup boiling water, melted butter, and remaining saffron water in a small bowl. Lay a kitchen towel out on a heatproof surface.
  9. 9 Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When it sizzles, remove the pot from heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
  10. 10 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so the tahdig will release easily.
  11. 11 Serve rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

By Naz Deravian

Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan
Dinner Middle Eastern

Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan

5.0

Prep
45 min
Cook
50 min
Total
170 min

Instructions

  1. 1 Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
  2. 2 Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
  3. 3 Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
  4. 4 Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
  5. 5 Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
  6. 6 Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.

By Lynn A

Turkish Eggs (Cilbir)
Breakfast Middle Eastern

Turkish Eggs (Cilbir)

4.9

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
  2. 2 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
  3. 3 To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
  4. 4 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
  5. 5 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

By John Mitzewich