Elevate Your Rice Game with This Persian-Inspired Recipe
A Dish Fit for Royalty
In the heart of Persian cuisine lies a treasured recipe that’s both simple and sublime. This beloved dish has been passed down through generations, with each cook adding their own twist to make it truly unique. The result is a culinary masterpiece that’s sure to impress: a crispy, golden crust (known as tadeeg) formed by rice, potatoes, and yogurt, served alongside a flavorful medley of lentils and onions.
The Secret to Success
To achieve the perfect tadeeg, you’ll need a heavy-bottomed pot, such as a cast-iron Dutch oven. This will allow the crust to develop beautifully, while also distributing heat evenly. As you cook, keep a close eye on the aroma of the rice – if it starts to smell burnt, reduce the heat immediately.
Layered Perfection
This recipe is all about building layers of flavor and texture. Start by cooking the lentils and onions until tender, then set them aside. Next, prepare the rice by rinsing and soaking it, before boiling it until half-cooked. Meanwhile, slice a medium russet potato into thin rounds and set them aside.
The Assembly
In a large pot, heat oil over medium-high heat and add the potato slices, overlapping them if necessary. Cook until they begin to color, then top with a mixture of yogurt, saffron, and half of the cooked rice. Spread this layer evenly, followed by a layer of lentils and onions. Repeat this process, ending with a layer of rice.
Steaming to Perfection
Cover the pot and steam the rice until it’s cooked through, about 7-10 minutes. The result should be al dente, with no starchy taste remaining. To serve, flip the rice onto a platter, crust-side up, and enjoy the oohs and aahs from your guests.
Recipe at a Glance
Yield: 8-10 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 25 minutes
Ingredients
- 4 tablespoons kosher salt
- 1 cup green lentils
- 1/2 medium white onion, finely diced
- 4 cups long-grain, white basmati rice
- 5 tablespoons vegetable oil
- 1 medium russet potato
- 1 cup plain whole milk yogurt
- 1/4 teaspoon ground saffron (optional)
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