Persian Rice with Tahdig and Meat

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.