Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 cup green lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh herbs (parsley, cilantro, dill)
- 1/4 cup butter
Special Equipment Needed:
- Large pot with lid
- Non-stick frying pan
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and 1 teaspoon of salt. Reduce the heat to low and cover the pot with a lid. Cook the rice for 20 minutes.
3. In a non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the green lentils, turmeric, cumin, coriander, salt, and black pepper to the frying pan. Cook for 5 minutes.
5. Add the chopped fresh herbs to the frying pan and cook for 2 more minutes.
6. In a small saucepan, melt 1/4 cup of butter.
7. Remove the pot of rice from the heat. Pour the melted butter over the rice.
8. Spoon the lentil and herb mixture over the rice.
9. Cover the pot with a clean kitchen towel and put the lid back on. Cook over low heat for 30 minutes.
10. Remove the pot from the heat and let it rest for 10 minutes.
11. Invert the pot onto a large serving platter to reveal the crispy tahdig (the golden crust that forms at the bottom of the pot).
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 63g
Protein: 13g
Fiber: 6g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Red lentils can be used instead of green lentils.
- Ghee can be used instead of butter.
Variations:
- Add chopped nuts (such as pistachios or almonds) to the lentil and herb mixture.
- Use different herbs (such as mint or basil) in the lentil and herb mixture.
- Add raisins or dried cranberries to the lentil and herb mixture.
Tips and Tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a non-stick frying pan to prevent the lentil and herb mixture from sticking.
- Make sure to use a clean kitchen towel to cover the pot before cooking to prevent steam from escaping.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation Ideas:
Serve on a large platter with the tahdig facing up to showcase the crispy crust.
Garnishes:
Garnish with additional chopped fresh herbs.
Pairings:
Serve with yogurt and cucumber salad.
Suggested Side Dishes:
Roasted vegetables or grilled chicken.
Troubleshooting Advice:
- If the tahdig doesn't come out crispy, try cooking it for a few more minutes over low heat.
- If the rice is too dry, add a splash of water before reheating.
Food Safety Advice:
Make sure to cook the lentils thoroughly to prevent foodborne illness.
Food History:
Tahdig is a Persian dish that translates to "bottom of the pot." It is a crispy rice dish that is often served with meat or vegetables.
Flavor Profiles:
This dish is savory and aromatic with a crispy texture from the tahdig.
Serving Suggestions:
Serve as a main dish or as a side dish with other Persian dishes.
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Region: Iranian