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1
Wash the rice and soak for 2 hours.
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2
Wash the lentils thoroughly and drain them.
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3
Wash the raisins and pat dry on kitchen paper.
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4
Take the stones/pits out of the dates and chop them to the same size as the raisins.
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5
Peel the onion and chop it finely.
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6
Wash, peel and thinly slice the potatoes, if using, and put them in a bowl of cold water to prevent discoloration.
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7
Cooking Put the lentils in a saucepan and add about 500 ml/just under 1 pint of cold water; do not add salt.
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8
Bring to the boil and cook on a medium heat until the lentils are al dente.
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9
Drain and set aside.
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10
Heat 30 g/1 oz of the butter and 2 tablespoons of oil in a frying pan/skillet on a medium heat and fry the onion until golden.
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11
Reduce the heat and add the raisins and dates and stir.
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12
Add the cooked lentils and 1 teaspoon of turmeric.
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13
Add salt to taste.
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14
Stir and set aside.
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15
Pour 400 ml/14 fl oz of water into a heavy-based saucepan and bring to the boil.
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16
Drain the rice and add to the boiling water with 1 tablespoon of salt, 50 g/2 oz of butter and 3 tablespoons of oil.
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17
Leave to simmer, uncovered, on a medium heat, until all the water has been absorbed and holes start to appear on the surface of the rice (approximately 10 minutes).
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18
Tip the rice into a shallow dish.
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19
(To make a rice tahdig (instead of potato), set aside 2 heaped tablespoons of the plain rice.)
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20
Gently fold the lentil and raisin mixture into the rice and add 3 tablespoons of the liquid saffron - take care not to break the grains of rice as you mix.
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21
If you are using potatoes for the tahdig, drain and dry the potato slices.
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22
Return the saucepan to the heat.
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23
Add 2 tablespoons of vegetable oil and when it is sizzling arrange the sliced potatoes in a layer to cover the bottom of the pan.
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24
(Alternatively, you can use a couple of tablespoons of cooked plain rice instead of potato slices, or make other types of tahdig.)
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25
Spoon the lentil and rice mixture over the layer of potatoes.
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26
Keep the rice in a pyramid shape and away from the sides of the pan as much as possible.
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27
Dot the rest of the butter on top of the rice.
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28
Wrap the lid in a clean tea towel and place it firmly on the pan.
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29
Leave to steam on a low heat (with a heat diffuser on a gas flame) for 50 minutes to 1 hour.
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30
When the rice is ready, dip the bottom of the pan in cold water, or stand the pan in 5 cm/2 inches of cold water for few minutes, to help release the bottom layer.
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31
Serve the rice in a shallow dish, fluffing it as you spoon it out.
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32
Drizzle the remaining liquid saffron over the rice.
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33
Detach and break the crispy layer of potatoes or plain rice from the bottom of the pan and serve on a separate plate.
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34
To serve, accompany with a dish of fresh herbs, radishes and spring onions/scallions.
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35
Mango chutney or pickles also go well with this dish.
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36
During the steaming process a crust will form in the bottom of the pan.
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37
This is called the tahdig and is a delicious accompaniment to the rice, much prized by Iranians.
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38
You can adjust the thickness and flavor of your tahdig by adding various ingredients: see the list below.
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39
Before returning the boiled rice to the saucepan, heat a mixture of butter and vegetable oil in the pan (just enough to cover the base of the pan) on a medium heat until sizzling.
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40
Then cover the bottom of the pan with a layer of your chosen ingredient.
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41
Carefully spoon the rice on top, then steam.
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42
If you are making tahdigfor a polo, add all the polo ingredients of your choice to the rice before beginning the tahdig process.
