Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Persian Iranian

Ingredients Nutrition

Directions

  1. Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
  2. Bring 2-3 cups of water to boil.
  3. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
  4. Peel and thinly slice onions. Fry in oil until slightly golden.
  5. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes.
  6. Add one cup of hot water and cook until water has been mostly absorbed.
  7. Wash raisins and dates.
  8. Pour 1/2 cup of water and some oil in the non-stick pot.
  9. Pour in half of the rice.
  10. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice.
  11. Cook over low heat for about 20 minutes.
  12. Dissolve saffron in 1/3 cup of hot water and pour over the rice.
  13. Mix well before serving.

Reviews

(1)
Most Helpful

My final dish was very tasty! Getting there was interesting. That is a LOT of rice & lentils!! And I suddenly had 45 minutes to crank this out vs. the 2.5 hours I thought I had. So instead of layering & cooking further, I just added the rice & lentils to the beef/onion mixture, topped it off with the saffron water & gave it a good stir. My 4 qt dutch oven held maybe 1/3 of each the rice & lentils. With the extra, I made rice pudding and a batch of lentil salad. If you want to make the full recipe, use a VERY LARGE pot!! BUT, the end result was tasty & the 4 of us ate most of it! Made for Couscous & Rice Tag in the NA/ME Forum 5-6/2014.

Elmotoo May 31, 2014

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