Tahdig

Ingredients

• 300 g Basmati rice
• 150 g Green lentils
• 2 piece Yellow onions
• 3 clove Garlic
• 50 g Raisins
• 50 g Dried apricots
• 0.5 tsp Turmeric
• 0.25 tsp Ground cinnamon
• 0.5 tsp Ground cumin
• 500 ml Vegetable broth
• 3 tbsp Butter
• 2 piece Farm eggs
• 1 tsp Salt

Instructions

1. Step 1

   Cook the basmati rice in salted water until half-cooked, drain

2. Step 2

   In a pot, sauté the onions and garlic, add lentils and spices

3. Step 3

   Pour in the broth, add raisins and dried apricots, simmer for 15 minutes

4. Step 4

   Beat the eggs with a little melted butter, spread on the bottom of a non-stick skillet

5. Step 5

   When the eggs begin to cook, layer the rice on top and drizzle with melted butter

6. Step 6

   Cover and cook over medium heat for 8 minutes until a golden crust forms on the bottom

7. Step 7

   Unmold the tahdig onto a serving plate and serve with the lentil stew