This super-hearty dish takes a little while to make, but the results are really worth it. Rice and lentils are layered in a deep pot and simmered until tender. It's served with dates, raisins and fried onions.
I love Persian rice dishes and have been experimenting for awhile with different recipes. The cooking technique for this dish is right on based upon my research. I do have a few tips, however. For best results use Basmati rice. In addition to soaking the rice I rinsed it gently until the water ran clear. Watch the rice carefully when you're parboiling it. 8-9 minutes was plenty for me. For the final cooking stage with the lentils make sure you use a heavy pot with a tight fitting lid like a dutch oven. Finally, I cover the pot with a damp dish towel and then put the lid on. This helps to ensure the perfect individual grains that Persian rice is known for. As long as the heat is on low you can cook for more than the 30 minutes suggested. The key to this rice is a crispy layer at the bottom of the pan and this recipe doesn't disappoint. The onions, dates and raisins are garnishes in my opinion, but don't skimp on the saffron. Excellent. Thanks XXXX! - 06 Feb 2011 (Review from Allrecipes US | Canada)
hey!!well i just wanna add you can omit the dates and raisins serve it with feta cheese or fried fish thats how the Rashties have it! - 13 Aug 2010 (Review from Allrecipes US | Canada)
6 Stars!!! This is one of my husband's favorite foods! Good with some plain yogurt, too. The recipe takes practice, but pays off since the procedure is a common one for Persian Rice recipes. The tasty, crispy rice covering "bottom of the pot" is hard for anyone to resist. Thanks XXXX.....keep the recipes coming! - 28 Nov 2011 (Review from Allrecipes US | Canada)