2 Cups Rice
1 Cup Lentils
1/2 lb (226g) Ground Beef
1/2 Cup Raisins
1 Tsp Zafran (Saffron)
Salt, Black Pepper Powder, Ground Cinnamon
1 Small Onion
7 tbsp Vegetable Oil
1 Medium Potato
3 oz (85g) Dried Barberries (Zereshk)
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice the onion
4- Slice the potato
5- 6 cups boiling water
1- Put the Lentils in a small pot, add salt and pour in boiling water until it covers the lentils (Approx. 2 cups of boiling water).
2- Cover the pot with the lid (leave the lid cracked open so the steam can scape) and simmer for 30 minutes at low heat.
3- Pour the soaked rice (including the water) into a pot and simmer the rice until it becomes tender.
4- Drain the rice in a colander.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent.
6- Add the ground beef to the pot.
7- Add salt, black pepper powder and ground cinnamon, stir well and fry along until the beef is evenly brown.
8- Add the raisins to the pot and continue frying for 5 minutes.
9- Pour in the lentils in the rice pot and mix well so the lentils and rice are well blended. (Optional: you can keep 1/3 of the lentils back to mix with the beef mixture).
10- In a large pot, pour 2 Tbsp vegetable oil, lay the sliced potatoes across the pot and add the lentils and rice mixture to the pot. Add 2 tbsp oil (Mix 2 Tbsp Oil with 4 Tbsp boiling water) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 to 25 minutes.
13- Add 5 to 6 tbsp of the lentils rice to the beef/raisins mixture, then pour in the soaked saffron (Optional: Add the 1/3 of the lentils to the pot, if kept from the prior step (step 9).
14- Mix thoroughly, cover the pot with the lid and cook for 15 minutes.
15- Fry the dried barberries in 1 tbsp vegetable oil.
16- Add the beef/raisins mixture to the lentil rice pot, stir thoroughly until well mixed.
17- Add the fried barberries right before serving.