A traditional layered rice dish with lentils, sultanas and lamb.
- 3 cups basmati rice
- 2 tlbs salt
- 1 kg lamb pieces
- 1 onion
- 1 tsp turmeric
- 2 tlbs salt
- 1/2 cup sultanas
- 1/2 cup lentils
- 2 tsp saffron powder
- 1 potato
- 1 tlbs ghee or butter
- Place lamb, onion, salt and turmeric in a large saucepan. Cover with water, bring to boil.
- Lower heat and simmer until the meat is falling off the bones, about an hour.
- Remove meat, and discard the bones.
- Bring the remaining liquid to the boil and boil rapidly to produce a good strong stock. Strain and discard the solids.
- Boil the lentils in water till half soaked and strain.
- Return the lentils to the pan with about 1 cup of stock, the sultanas and 1 tsp of powdered saffron.
- Simmer until the lentils are cooked, and add the chunks of lamb.
- Wash the rice in water and then cook in rapidly boiling water until half cooked.
- Strain and wash under running water to remove any remaining starch.
- In the bottom of a heavy based saucepan, or a Persian Rice cooker, melt about 1 tlbs of butter or Ghee: Ghee or clarified butter is butter that has been slowly boiled to remove excess water. Ghee< has a higher boiling point than butter making it a fair better choice for cooking with high temperatures. Ghee is available from the supermarket, or Indian, Persian and Afghani grocery stores. ghee. Sprinkle with the remaining powdered saffron. Cover with a layer of sliced, peeled potato to form the Tahdig.
- Place a layer of rice on the potatoes then a layer of meat and lentil mixture. Continue with the layers finishing with a layer of rice.
- 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.