Rice with Lentils and Dates
This exquisite and elegant Persian rice can also be made with chicken.
- 2 cups basmati rice
- ½ cup butter or vegetable oil
- 1 onion, chopped
- 1 pound lamb or beef, cut into ¾-inch cubes
- Salt and pepper
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 1 cup brown or green lentils, rinsed
- ½ teaspoon good-quality powdered saffron or crushed saffron threads diluted in ¼ cup hot water
- ½ cup black or golden raisins
- 1 cup pitted dates, split in half or coarsely chopped
- ⅓ cup blanched almonds (optional)
Instructions:
- Wash and drain the rice.
- Heat 2 tablespoons of the butter or oil in a skillet, and fry the onion until golden. Add the meat and sauté, stirring and turning the pieces, until browned all over. Cover with water, add salt and pepper, cinnamon, and allspice, and simmer for 1 hour, or until the meat is tender and the liquid absorbed.
- Boil the lentils in water for about 20 minutes, until done, adding salt when they begin to soften. Then drain.
- Now boil the rice in a heavy-bottomed, preferably nonstick pan for 10 minutes, until not quite tender and still a little underdone.
- Drain the rice. Melt 2 tablespoons of the butter in the bottom of the pan, then stir in 2 tablespoons of the saffron water and about a third of the rice.
- Spread half the meat on top, then sprinkle on half the lentils, raisins, dates, and almonds if using. Cover with a layer of rice and the remaining meat, lentils, raisins, and dates, and finish with the rice that is left. Melt the remaining butter, stir in the remaining saffron water, and pour all over. Cook, covered, on very low heat for 20—30 minutes.