served on a large platter with a simple chopped cucumber and tomato salad
This dish is one of my favourites. I like to serve it on a large platter with a simple chopped cucumber and tomato salad. Make sure to top off the rice with a slathering of butter, letting it melt through the layers before serving.
ingredients
- 400g (2 cups) Basmati rice
- 200g (2 cups) trimmed green beans
- 200g (7oz) store-bought meatballs of your choice- beef, pork, lamb or mixed
- 1 large onion, finely chopped
- 45g (3 tbsp) tomato paste
- 120ml (8 tbsp) vegetable oil
- salt and pepper
- optionally, a generous sprinkle of cinnamon and ground dried rose petals
preparation
- to make the sauce, heat 4 tbsp of oil in a large frying pan
- add the chopped onion and fry for 3 minutes until translucent and slightly coloured
- add turmeric and tomato paste and fry for 1 minute
- add the trimmed green beans to the pan and fry for 2 minutes
- add a cup of water, put the lid on and let it simmer away until the green beans are soft
- add the meatballs and let them cook for another 5-7 minutes
- soak the rice in a pot containing hot water and 2 heaped tablespoons of salt
- cover and set aside to soften for at least 20 minutes
- Iranians sometimes soak their rice overnight; this reduces the cooking time considerably
- bring a litre of water to a boil in a large saucepan
- make sure it is big enough to contain the rice, which will double in volume when cooked
- pour the soaking water of the rice away and add the soaked rice to the boiling water
- cook only until the rice grains are half-cooked
- to be sure, press a rice grain between two fingers; it should be soft on the outside but hard in the middle
- strain the rice and set aside
- heat 60ml (4tbsp) of oil in the saucepan you cooked the rice in
- when the oil is piping hot, prepare your tahdig
- you can use potato slices or flatbread to cover the bottom of the pan
- add some salt and then layer your rice by adding two spatulas of rice over the tahdig spreading it evenly
- sprinkle ground cinnamon and ground dried rose petals evenly on top of the rice
- spoon a third of the sauce over the rice
- repeat the layers until you run out of each, making sure to save enough rice for the top layer
- make some holes with the handle of the spatula
- pour in 125ml (½ cup) of water around the edge of the pot
- reduce to medium heat and put the lid on
- when steam starts to seep from beneath the lid, spoon a generous knob of butter on top of the rice
- cover and lower the heat
- cook for another 15 minutes
If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.Join others and learn how to cook and bake a four-course Persian meal. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.Follow me on Instagram to view my latest updates. In case of any questions or reservations please do not hesitate contacting me by filling in the form.
