A traditional layered rice dish with lentils, sultanas and lamb.
Course Main Course
Diet Gluten Free, Vegan
Keyword dates, lentils
Prep Time 30minutes
Total Time 1hour30minutes
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.