I made this what feels like ages ago but somehow just couldn't get the review done. It's is getting done now. 5 stars for a scrumptious dish that I could very easily make my entire meal! The potato's in the bottom are like a delicious edible plate. In fact it's so good I think I need to make this again. Made for Cous Cous and Rice Spring 2014 in the North Africa/Middle East forum.
Delicious!! It smelled amazing while cooking. The recipe looked kind of complicated to me when I first read through it, but it was very simple. I don't have a rice cooker so I did it all on the stove and it turned out great. Thanks for sharing the recipe.
I am Iranian ,and this food is very common in gathering ,it is aromatic with Saffron which I recommend you to use it .it is rich with date and meat . Thank you for recipe
Aromatic and delicious!!!
Delicious!! I used small green lentils (Eston) they do lose their shape a bit but it is what I had on hand, sea salt, freshly ground black pepper, a little allspice instead of nutmeg as we do not consume intoxicants, 6 whole cardamom pods bruised, Iranian saffron which is superior to any other, mainly yellow raisins and some dark Thompson raisins for variety, Parnoosh Iranian dates which are soft, I think slightly harder dates would work better, yellow fleshed potato out of preference, unsalted butter, plus the rest. I served it as a vegetarian meal with Maast-O-Khiar - Persian Cucumber Sauce. I would make this again. Made for Spring 2011 PAC Pick A Chef.