Cook time:1 hour
Yield: serves 8
- 2 cups basmati rice
- 2 tlbs salt
- 1 kg lamb pieces
- 1 onion
- 1 tsp turmeric
- 2 tlbs salt
- 1/2 cup sultanas
- 1 cup cooked adas
- 1 potato
- 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 lamb, and discard the bones.
- Boil the lentils in water till half cooked and strain.
- Wash the rice in water and soak while the lamb is cooking.
- Strain and wash under running water to remove any remaining starch.
- In a large bowl, add the uncooked rice, lamb, lentils and sultanas and stir carefully to distribute the ingrediants.
- In the bottom of a heavy based saucepan, or a Persian Rice cooker ladle about 1/2 cup of lamb stock, and cover with a layer of sliced, peeled potato to form the Tahdig.
- Gently spoon the rice mixture over the potatoe.
- Measure out 4 cups of stock and gently pour over the rice mixture, being careful not to dislodge the sliced potatoe.
- Place a tea-towel or a cloth under the saucepan or rice cookers 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.