- 2 cups uncooked basmati rice (which will yield 5 to 6 cups cooked rice)
- 3 cups water (or more, depending on the package instructions)
- 1/2 teaspoon salt
- 2 2-inch strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon)
- 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas
- Salted water for blanching (1 quart water, 1 1/2 teaspoons salt)
- 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained
- 1/2 cup minced green onions, including the greens (about 2 green onions)
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon finely minced fresh mint leaves (spearmint)
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
Sour cream sauce:
- 1/4 cup sour cream
- 1/3 cup plain Greek yogurt
- 1 teaspoon grated lemon zest
- 1 Tbsp lemon juice
- 1/2 teaspoon minced garlic
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- Cook the rice according to package instructions; include salt in the cooking water along with 2 strips of lemon zest.
- If using fresh peas, blanch them in boiling salted water for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.
- Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.
- To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.
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