Peaking from summer through fall, fresh dill adds sweet flavor to seafood, cold sauces, and salads. For best results, add at the end of cooking, when a heat source has been removed.
First up is our Persian Rice-Stuffed Zucchini with Pistachios and Dill. Sweet and savory, this recipe makes the most of an abundance of zucchini with a medley of spices, fruits, and herbs. Use1 1⁄2 cups cooked, shelled fresh chickpeas (garbanzo beans) in place of canned if you can find them. Don’t skip the broiling step for the crispest finish.