450 g (1 lb) basmati rice, washed
and drained
2 Tbsp salt + more to taste
6 Tbsp cooking oil
1 large onion, peeled and finely diced
500 g (1 lb 1½ oz) minced lamb or beef
1 tsp ground saffron
1 large potato, peeled and thinly sliced
150 g (51/3 oz) French (Puy) lentils,
washed, drained and boiled
until tender
2 Tbsp butter, melted
Garnishing
150 g (51/3 oz) raisins, rinsed and
soaked in water for 5 minutes, then
sautéed in 1 Tbsp oil for 2 minutes
Saffron-infused fried onions (see pg 16)
Put rice and 2 Tbsp salt in a large bowl. Add enough water to cover, stir
through and leave to soak for at least 30 minutes. Parboil rice as described
on pg 82.
Heat 2 Tbsp oil in a pan. Fry onion over medium-low heat until translucent
and lightly browned.
Add meat and fry until thoroughly cooked, adding saffron and salt to taste.
When mixture is dry of pan juices but still moist to the touch, remove from
heat and set aside.
Pour remaining oil into a medium-large non-stick pot and swirl to coat
bottom evenly, then line with potato slices.
Spoon in half the rice: keep spooning over the centre so a mound
forms inside the pot and shake the spoon as you go so rice grains are
loosely stacked.
Spoon half the lentils over the rice in the same way, maintaining the
mound. Repeat with remaining rice, then lentils.
Wrap pot’s lid with clean cloth before covering, then set pot over medium-
low heat (with flame tamer) or low heat (without flame tamer) for 1 hour
or until rice grains are cooked and fluffy.
Prepare garnishing in the meantime and set aside.
When rice is ready, dish out and spoon meat over, then pour butter over
evenly. Garnish as desired and serve with potato slices (tadig), on the side.
Boil lentils in 1 litre (32 fl oz /
4 cups) water for about 20 minutes
or until softened, then drain and
set aside.
Fry meat with onions, saffron and
salt to taste until all the juices have
evaporated and mixture is quite
dry, then remove and set aside.
When layering rice and lentils in
the pot, be mindful to maintain
the mound. Do not press down on
ingredients.
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