Back to 4 servings rice 1 cup basmati rice, long-grain white, rinsed until the water runs clear 0.75 cup green or brown lentils, dried, picked over for stones 0.5 teaspoon cumin seeds, whole 1 teaspoon salt, plus extra for the water and onions 0.5 teaspoon turmeric 0.5 teaspoon ground cinnamon 0.25 teaspoon black pepper, ground 0.5 teaspoon saffron threads, ground and bloomed in 3 tablespoons boiling water 2 tablespoons extra virgin olive oil, plus more for the pot 1 tablespoon butter, for dotting the rice 1 medium russet potato, peeled and sliced about 1/3 inch thick, for the tahdig topping 2 cups yellow onions, about 2 medium, thinly sliced into half moons 3 tablespoons extra virgin olive oil, for frying the onions 0.75 cup golden or brown raisins 6 Medjool dates, pitted and quartered 1 tablespoon butter, for the raisins and dates
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1 Step 1: Bloom the saffron: grind the threads to a powder with a mortar and pestle and steep in 3 tablespoons of boiling water for at least 15 minutes.2 Step 2: Rinse the lentils, then simmer them in 1 1/2 cups water with the cumin seeds and a pinch of salt over medium-low heat for about 15 minutes, until nearly tender but still holding their shape. Drain.3 Step 3: Bring a large pot of water to a boil with 1 tablespoon salt. Add the rinsed rice and boil for 6 to 8 minutes, until the grains are soft on the outside with a slightly firm centre. Drain well and rinse briefly with cool water.4 Step 4: Saute the sliced onions in 3 tablespoons olive oil over medium-low heat with a pinch of salt for 20 to 25 minutes, stirring often, until deep golden and caramelized. Remove with a slotted spoon and drain on paper towels.5 Step 5: Warm the raisins and dates in 1 tablespoon butter over low heat for 3 to 5 minutes, until plump and glossy. Set aside.6 Step 6: Heat 2 tablespoons olive oil in a heavy non-stick pot over medium heat. Lay the potato slices in a single layer on the bottom, then spoon in about 1 cup of the rice mixed with 1 tablespoon of the saffron water and the cinnamon.7 Step 7: Layer the remaining rice and the lentils in alternating mounds, sprinkling turmeric, black pepper and a little cinnamon between layers, and shape the rice into a pyramid. Pour the rest of the saffron water and the melted butter over the top.8 Step 8: Poke 4 or 5 holes through the rice down to the bottom of the pot with the handle of a wooden spoon. Wrap the lid in a clean kitchen towel, set it on the pot, and cook over medium heat for about 5 minutes, until you see steam escaping.9 Step 9: Reduce the heat to low and steam for 45 to 60 minutes, until the rice is fluffy and the bottom crust (tahdig) is golden and crisp.10 Step 10: Remove from the heat and let rest 5 minutes. Fluff the rice gently with a fork, then spoon it onto a serving platter. Lift out the tahdig in one piece if you can, and serve it alongside.11 Step 11: Serve the rice topped with the caramelized onions, raisins and dates.getsaucepan.com/r/26dd7312-09d1-5b33-b666-471f11fd1eb7
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