Big success last weekend. I made a big batch of Persian Rice and Lentil pilaf. You cook the rice and lentils, and separately back some lamb or chicken with onions and spices, then serve them together at the end. It came out really well, and we had so much rice left over that I cooked up a second batch of meat a few days later.
Persian pilafs are a lot of work, but well worth the effort. You boil the rice with lots of water like you would pasta, about 6–10 minutes, then drain it, and pile it in a mound in a heavy pot with lots of butter. Then you let it steam over low heat for about an hour. The result should be very light and fluffy rice with a hard crust on the bottom that is the best part. I’d never tried it with lentils before. It made a nice contrast in color and texture.
The meat was super easy. Throw some stew lamb, shanks, whatever (or chicken parts) in an oven proof container with some salt, pepper, cinnamon, cumin, tumeric, and some onions and garlic and bake at 350 for 2 hours. Simple goodness!