Recipe by Barbell Bunny
A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish.
Top Review by Annacia
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.
- 1 1⁄2 cups lentils, soaked
- 2 cups basmati rice
- 2 cups water
- 1 onion, sliced thinly
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon cardamom
- 1⁄8 teaspoon cumin
- 1⁄2 teaspoon saffron, dissolved in 2 tablespoons water
- 3⁄4 cup raisins
- 3⁄4 cup dates, pitted and chopped
- 1 potato, sliced into thin rounds
- canola oil
- 1⁄4 cup butter, melted
Directions See How It's Made
- In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
- In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
- Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
- In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
- Add a layer of rice.
- Add a layer of lentil-raisin mixture.
- Continue layering, ending with a final layer of rice.
- Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
- Drizzle melted butter and saffron water over your rice.
- Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
- Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!