Name: Lentils and Persian Rice with a Tahdeeg
Yield: Serves 6–8
Cuisine: Persian
Ingredients: 450 g/1 lb/2 ⅓ cups basmati rice, soaked; a few saffron threads; 1 egg yolk, beaten; 10 ml/2 tsp natural (plain) yogurt; 50 g/2 oz/⅓ cup raisins; 150 g/5 oz/⅔ cup green lentils; 2 onions, 1 chopped, 1 finely sliced; 2 garlic cloves, crushed; 600 ml/1 pint/2 ½ cups vegetable stock; 75 g/3 oz/6 tbsp melted ghee or clarified butter; 10 ml/2 tsp ground coriander; salt and freshly ground black pepper; 150 ml/¼ pint/⅔ cup sunflower oil; 45 ml/3 tbsp tomato purée (paste)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Persian or Iranian cuisine is exotic and delicious, and the flavours are intense. This green lentil dish is served with a tahdeeg, which is the glorious golden rice crust or ‘dig’ that forms on the bottom of the pan as the rice cooks.

Ingredients

450 g/1 lb/2 ⅓ cups basmati rice, soaked
150

Method

Drain the rice, then cook it in plenty of boiling salted water for 10–12 minutes or until tender. Drain again.
Heat 30 ml/2 tbsp of the oil in a large pan and fry the garl

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Lentils and Persian Rice with a Tahdeeg

Ingredients

Method

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