This Greek Lemon Dill Rice goes with just about anything! Whether it’s served with lemon and oregano chicken or a tender, fall-apart lamb shoulder, this is the side dish to make. The rice is cooked with onion and garlic in chicken stock infused with fresh lemon juice, before fresh parsley and dill are stirred through. It’s zesty and fresh and is one of my go-to sides, particularly when I’m entertaining.

Greek Lemon Dill Rice

What can I serve with Greek Lemon Dill Rice?

Try my Greek Baked Chicken, Lamb Shoulder or Lemon and Oregano Chicken. It also works great as a side dish for Mediterranean spreads that include hummus, tzatziki and pita bread.

Can I use a different type of rice?

Yes, you can substitute basmati rice with other types of rice like jasmine, long-grain or even brown rice. Keep in mind that different rice types may require different cooking times and amounts of liquid. For example, brown rice may need more liquid and a longer cooking time (30–35 minutes). If the brown rice is still firm at the end of the cooking time, add an additional ¼ cup (60 ml) of stock and continue cooking for an additional 5–10 minutes or until the rice is cooked through.

Greek Lemon Dill Rice
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Greek Lemon Dill Rice

Greek Lemon Dill Rice

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Greek Lemon Dill Rice is an easy-to-prepare and delicious side dish, where tender basmati rice is simmered with fresh lemon juice and chicken stock. It’s the perfect side for many Mediterranean dishes.

  • Total Time: 20 mins plus 10 mins resting time
  • Yield: 4 1x


  • 2 tbsp extra-virgin olive oil 
  • 1 brown onion, finely diced 
  • 1 tsp freshly minced garlic 
  • 2 cups (400 g) basmati rice, washed and drained
  • Juice and zest of 1 lemon 
  • 2 cups (500 ml) chicken stock 
  • ½ tsp sea salt flakes
  • 2 tbsp finely chopped flat-leaf parsley 
  • 2 tbsp finely chopped fresh dill
  • Lemon wedges, to serve


  1. Heat the olive oil in a medium saucepan over medium–low heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened and fragrant. 
  2. Stir the rice through, then immediately add the lemon juice, chicken stock and salt. Bring to a rolling boil, then reduce the heat immediately to low and cook, covered, for 12–14 minutes until small pits begin to appear on the surface of the rice and all the liquid has been absorbed. Allow to stand, covered, for 10 minutes before uncovering and fluffing the rice with a fork. 
  3. Stir through the lemon zest, parsley and dill. Serve immediately with an extra squeeze of lemon.


Make ahead

Prepare as per the recipe and refrigerate in an airtight container for up to 48 hours prior to reheating and serving. For best results, stir through the herbs after reheating and just before serving.



Refrigerate in an airtight container for up to 2 days. 

  • Author: Nicole
  • Prep Time: 3 mins
  • Cook Time: 17
  • Category: sides
  • Method: pan
  • Cuisine: greek