Name: Tahdig
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
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

Temps

45 min

Difficulté

facile

Ingrédients

13

Budget

~7-10 €

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Valeurs nutritionnelles

58

Score santé

Moyen · /100

320 kcal

par portion

10 gProtéines

12 gLipides

42 gGlucides

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4pers.

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Etapes

1
Cook the basmati rice in salted water until half-cooked, drain
12 min
2
In a pot, sauté the onions and garlic, add lentils and spices
4 min
3
Pour in the broth, add raisins and dried apricots, simmer for 15 minutes
15 min
4
Beat the eggs with a little melted butter, spread on the bottom of a non-stick skillet
3 min
5
When the eggs begin to cook, layer the rice on top and drizzle with melted butter
3 min
6
Cover and cook over medium heat for 8 minutes until a golden crust forms on the bottom
8 min
7
Unmold the tahdig onto a serving plate and serve with the lentil stew
2 min