A light pilaf in which grated zucchini is lightly browned with onion and cooked with rice, then drizzled with dill yogurt on top. A recipe that can be quickly prepared in summer, and one that children love too.
Lightly salt the grated zucchini and let it rest for 10 minutes, then squeeze out the excess water with your hands.
Sauté the finely chopped onion in butter until it turns pink.
Add the squeezed zucchini and sauté for a few minutes, then add the washed rice and stir.
Add hot water and salt, then cook over low heat until the water is absorbed.
Let the rice rest for 5 minutes, then serve drizzled with yogurt mixed with chopped dill.
Important: After grating the zucchini, lightly salt it, let it sit for 10 minutes, then squeeze out the liquid, otherwise the pilaf may turn watery. Allergen: yogurt is a dairy product, those with a dairy allergy should be careful.
You can also use fresh mint instead of dill, giving a different but equally refreshing flavor.
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