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Cockles and dill rice

A recipe from...
Prep time
15 mins
Cooking Time
10 mins


msc ecolabel landscape
  • 400g basmati rice
  • 4 tbsp vegetable oil
  • 2 onions, finely sliced
  • 6 garlic cloves
  • 40g ginger
  • 6 green finger chillies
  • 1 tbsp salt
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 1kg raw cockles (in their shells), rinsed
  • Large bunch dill, chopped
  • ½ lemon, finely sliced into wheels


Top tip

You can also use sustainably sourced mussels or clams for this recipe.

  1. Start by rinsing the rice in cold water until it runs clear. Set aside to drain.
    Cockles and dill rice - Step 1
  2. Put a large, lidded saucepan or casserole dish over a medium heat and pour in the oil. Add the onions and fry for 10 minutes until lightly browned. Meanwhile,  put the garlic, ginger, green chillies and a splash of water in a blender and whizz until smooth.
    Cockles and dill rice - Step 2
  3. Add the blended paste to the onions and cook, stirring, for 5 minutes. Stir in the salt, cumin seeds and turmeric and cook for 2 minutes. Add 900ml water and bring to the boil. Add the drained rice, cockles and dill. Cook over a low medium heat until about 80% of the water has evaporated (about 5 minutes).
    Cockles and dill rice - Step 3
  4. Put the lid on, reduce the heat to very low and let it cook for a further 10 minutes (without taking the lid off). Remove from the heat and leave it for 10 minutes more, keeping the lid on. Serve scattered with the lemon slices.
    Cockles and dill rice - Step 4

Recipe first published in Delicious Magazine

Photography by David Loftus

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