A traditional layered rice dish with lentils, sultanas and lamb.
- 3 cups basmati rice
- 2 tlbs salt
- 1 cup sultanas
- 1 cup lentils (cooked)
- 2 tsp saffron powder
- 2 med potato
- 4 tlbs olive oil
- 1 cup chopped dates
- Wash the rice in water and then cook in rapidly boiling water until half cooked
- Strain and wash rice under running water to remove any remaining starch
- In the bottom of a heavy based saucepan, or a Persian Rice cooker, liberally pour olive oil (around 2 tlbs)
- Cover with a layer of sliced, peeled potato to form the Tahdig
- Place a layer of rice on the potato layer
- Mix 1tsp of Saffron powder with ¼ cup boiling water and pour over the rice
- Add a layer of lentils, sultanas and dates, then another layer rice
- Repeat finishing with a layer of rice
- sprinkle with saffron powder and a pour around 2 tlbs olive oil over the top
- Poke holes in the rice to encourage the steam to escape
- Place a tea-towel or a cloth under the lid to absorb any excess moisture while the rice is steaming.
- Cook on a high heat until the sides of the pan are hot to touch, then reduce the heat to low and cook for about 30 – 45 minutes. Alternately if using a Persian Rice cooker, allow to run the full cycle.
- Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
- Turn the pan upside down onto a round serving dish to serve.
A Persian rice cooker makes this dish much easier as the Tahdig is formed perfectly each time with out the risk of either soggy or burnt Tahdig.
Calories: 653kcalCarbohydrates: 143gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 143mgPotassium: 1052mgFiber: 15gSugar: 31gVitamin A: 17IUVitamin C: 16mgCalcium: 75mgIron: 4mg
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