Persian Rice with Tahdig and Meat

Ingredients

• 2 cups basmati rice
• 1 pound ground beef
• 1 medium onion
• 2 medium tomato
• 1 whole lemon
• 1 cup fresh herbs (parsley, dill, cilantro)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Rinse the 2 cups basmati rice in cold water until clear, then soak in salted water for 30 minutes. Drain well.

2. 2

   Grate the 1 medium onion and squeeze out excess liquid. Mix with 1 pound ground beef, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 4 patties.

3. 3

   Heat a large nonstick pot over medium-high. Add 2 tablespoons oil (from your pantry) and sear the patties until browned on both sides, about 3 minutes per side. Remove and set aside.

4. 4

   In the same pot, add 2 tablespoons oil and spread the drained rice evenly. Pour in 3 cups water and 1/2 teaspoon salt. Place the patties on top of the rice.

5. 5

   Cover the pot with a tight lid and cook over medium-low heat for 30–40 minutes, until the rice is tender and the bottom forms a golden crust. Listen for a gentle sizzle and check the crust by lifting a corner with a spatula.

6. 6

   Slice the 2 tomatoes into rounds. Once the rice is done, arrange the tomato slices on top and let them warm through for 2 minutes.

7. 7

   To serve, invert the pot onto a platter so the crispy tahdig is on top. Garnish with the 1 cup fresh herbs and lemon wedges from the 1 lemon. Serve with the meat patties and optional fries or pickled peppers.

Tools you’ll need

• large nonstick pot with lid
• mixing bowl
• grater
• spatula
• serving platter

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