Steps
- Sprinkle ¼ teaspoon of ground saffron over 3 ice cubes in a small bowl and let them melt at room temperature. Cook 1 cup of green lentils in boiling water for 20 minutes, then drain and rinse with cold water.
- Boil 2½ cups of basmati rice in a large pot of salted water for 5-7 minutes, until tender outside but still firm inside. Drain and mix with the lentils.
- Pour 4 tablespoons of neutral oil into the pot and cover the bottom with 1 sliced russet potato. Mix 1 cup of the rice and lentils with the saffron water.
- Layer the remaining rice and lentils over the potato, mixing in the saffron rice. Poke a few holes in the top and dot with half of 6 tablespoons of butter. Cover and cook over medium heat for 45 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a pan and cook 1 chopped onion until soft. Add 450g of ground beef, breaking it up.
- Stir in ½ teaspoon of turmeric, ½ teaspoon of cinnamon, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper, and cook until the beef is browned and cooked through.
- In a small pan, sauté 1 cup of raisins and 1 cup of pitted dates in the remaining butter until warmed through.
- Let the rice rest off the heat for 10 minutes. Serve it topped with the beef, raisins, and dates, with the potato tahdig alongside.