What Foods Pair Well with Dill?

Dill pairs especially well with yogurt-based appetizers, fish, and stuffed vegetables or grape leaves. Its sharp, slightly anise-like flavor lightens rich or oily foods and naturally complements yogurt's tang. That is why dill is used in Turkish cooking as a finishing touch for cold appetizers and in hot dishes.

How can you use it with fish and seafood?

Sprinkling dill over fatty fish such as salmon or sea bass balances the fish's richness. Dill, the fish, and lemon make a classic trio; Scandinavian dill-cured salmon is an example of this pairing. Fresh dill added to sauces for shrimp or mussels also gives the dish a light, fresh flavor.

How does it pair with yogurt dishes and pastries?

Dill added to yogurt-based appetizers such as cacık (cucumber-yogurt dip) or haydari (strained-yogurt dip) softens the yogurt's tang and adds a distinct aroma. Together with cucumber and garlic, dill makes a classic trio. Dill in stuffed vegetable or grape-leaf filling brightens the rice's starchy, mild flavor; it is often combined with mint in stuffed grape leaves. In savory pastries, dill in spinach or cheese filling lightens the filling and adds a fresh note. It also balances starchy fillings such as potato. Sprinkling dill over egg dishes such as omelets or a Turkish tomato-and-egg skillet just before serving adds another layer of flavor.

Fresh and dried dill suit different uses. Fresh dill has a lighter aroma that fades quickly, so add it when serving. Dried dill has a stronger, longer-lasting flavor, so it can be added earlier during cooking. Dill sprinkled over mayonnaise-based salads such as Russian salad adds freshness to their rich texture. Dill seeds added to pickle brine give pickles a distinct aroma alongside their sour flavor; this is especially common with cucumber pickles. In tangy dishes such as leek stew with dill, lemon and dill reinforce the dish's fresh, tart character.

Dill leaves and stems are used differently. Chop the delicate leaves and add them just before serving. Thicker stems can be steeped in soup or cooking liquid to add aroma, then strained out. This method is especially useful when poaching fish. Dill sprinkled on yogurt-based soups such as lentil soup or highland yogurt soup adds freshness to their thick texture. Because dill is sensitive to heat, add it near the end of cooking or when serving; boiling it for a long time makes its aroma fade.

Dill is one of the first herbs to consider when a rich or mild-flavored dish needs freshness. When buying it, choose bunches with unwilted, bright green leaves. Wilted dill has lost freshness and aroma and will not add as much flavor to a dish, so check the leaves when shopping.