Prep 5 min - cook 20 min - serves 4
Polish-Style Toasted Daliya Groats
Daliya toasted dry before it ever meets water, the same technique that gives Polish buckwheat groats their nutty depth.
Before you cook
Toasting the grain dry before adding liquid is what buckwheat groats do, and daliya responds to the same trick with real depth.
Use exactly the right water ratio and resist lifting the lid. Steam that escapes early leaves the grain unevenly cooked.
Method
Melt the butter and cook the onion until soft and translucent.
Add the dry daliya to the pan without any liquid at this stage.
Toast it, stirring constantly, until it smells nutty and turns a shade darker.
Pour in the water or stock and add the salt in one go.
Bring to the boil, then cover tightly and drop to the lowest heat.
Cook for fifteen minutes without lifting the lid at any point.
Turn off the heat and let it rest, still covered, for ten minutes.
Lift the lid only now and check the grain is fully tender.
Fluff gently with a fork rather than stirring it hard.
Scatter fresh dill over the top and serve while still warm.
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