A flavorful and aromatic Persian-inspired rice dish with lentils, dried fruits, and spices, perfect for a hearty meal.
Rinse the lentils under cold water and place them in a large saucepan with enough water to cover them. Bring to a boil, then reduce the heat and simmer until tender, about 20 minutes. Drain and set aside.
Ensure the lentils are tender but not mushy to maintain their texture in the final dish.
In a frying pan, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until golden. Stir in the raisins, dates, and spices (except saffron) and cook for another 2 minutes. Set aside.
Use a mix of golden and dark raisins for a visually appealing and flavorful result.
Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker with 2 cups of water, a pinch of salt, and a drizzle of oil. Once cooked, fluff with a fork and set aside.
Rinsing the rice removes excess starch, ensuring fluffy grains.
In the rice cooker or a large pot, heat a tablespoon of oil and layer the potato slices on the bottom. Add a layer of rice, followed by the lentil mixture, and repeat, ending with a layer of rice.
Press each layer gently to create a compact structure for easier serving.
Drizzle the saffron water and melted butter over the top layer. Cover with a tea towel and the lid, and cook on low heat for 30 minutes to develop a crispy crust.
The tea towel absorbs excess moisture, preventing soggy rice.
Carefully invert the pot onto a serving platter to reveal the crispy potato crust. Serve warm and enjoy.
Garnish with fresh herbs or toasted nuts for added flavor and presentation.
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