Fragrant Persian rice layered with tender lentils, golden raisins, plump dates, and spiced meat, finished with a crisp tahdig crust at the bottom of the pot. A generous, sweet and savory family meal at the heart of Iranian home cooking.
Ingredients
- 320 g basmati rice
- 180 g green lentils
- 300 g ground beef
- 2 pieces yellow onions
- 80 g golden raisins
- 6 pieces pitted Medjool dates
- 1 piece waxy potatoes
- 1/4 tsp saffron threads
- 60 ml hot water
- 4 tbsp sunflower oil
- 40 g unsalted butter
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- to taste fine salt
- to taste ground black pepper
- 2 l water
Method
- Rinse the basmati rice until the water runs almost clear, then soak it in salted water while prepping the other ingredients. The grains should turn slightly opaque and snap when pressed between your fingers.
- Simmer the lentils in water until tender yet intact. Drain as soon as they yield slightly to pressure so they do not break down when layered with the rice.
- Thinly slice the onions and saute them in oil until golden brown and sweet. Add the ground beef, turmeric, cumin, salt, and pepper, then cook until the meat is browned and its juices have reduced.
- Add the raisins and chopped dates to the onions and meat, then season with cinnamon. Stir just long enough for the fruit to plump, glisten, and smell richly caramelized without scorching.
- Steep the saffron in hot water until the liquid turns deep gold with a floral fragrance. Reserve this saffron water to finish the rice.
- Bring a large pot of salted water to a rolling boil, add the drained rice, and cook until the grains soften on the outside while remaining firm at the core. Drain immediately.
- In the dry pot, melt a knob of butter with a splash of oil, line the bottom with thin potato slices, then gently layer the rice, lentils, and meat mixture without packing down so steam can circulate freely.
- Drizzle with the remaining melted butter and saffron water, wrap the lid in a clean kitchen towel to catch excess moisture, cover tightly, and steam over low heat until the rice is fluffy and a golden, crisp crust forms at the bottom.
- Serve by carefully inverting the tahdig or breaking it into shards alongside the platter. Scatter the sweet and savory topping over the rice so every spoonful includes rice, lentils, spiced meat, and tender fruit.
Nutrition
Per serving
- Energy
- 663.6 kcal
- Protein
- 21.24 g
- Carbohydrate
- 82.19 g
- Fat
- 28.11 g
- Fibre
- 5.86 g
- Calcium
- 56.1 mg
- Iron
- 3.86 mg
- Magnesium
- 50.98 mg
