Preheat oven to 350°.

Wash the rice, drain it in a strainer, and dry-roast it in the following manner: Heat a heavy-bottomed skillet over medium-high heat until hot, then add the rice. Keep stirring the grains, making sure they all get turned over. Once the moisture left over from the washing has evaporated, either reduce the heat to medium or medium-low, or stir the grains more rapidly. Once the grains just start to pop, remove from heat. This brings out the best flavor of the rice, and in a dish as simple as this, this is an important step.

Combine the roasted grains, water, salt, dill, and lemon zest in a heavy baking dish with a tight-fitting cover. Cover and bake for 50-60 minutes, or until grain has swelled and absorbed all the liquid.