The recipe for Tahdig and Ghormeh Sabzi by Minou Sabahi

Louise-Adélaïde Boisnard 7:29 p.m., March 12, 2022

Each week, a chef presents one of their recipes at the Table des Bons Vivants.

This week, Minou Sabahi makes you discover the Tahdig and Ghormeh Sabzi, a lamb stew with herbs and lemon from Iran with saffron rice.

Here is his recipe.

Ingredients for the tahdig

- 600 g basmati rice 

- 2 tablespoons fine salt

- 150 g butter

- saffron

Ingredients for the Ghormeh Sabzi (Lamb stew with herbs and black lemon from Iran)

- 500 g leg of lamb, cut into 3cm dice, keep the bone for cooking

- 1 onion, cut into dice

- 500 g mixture of herbs chopped with a knife;

tant pour tant of parsley, coriander, chives, mint

- A teaspoon of fenugreek

- 500g of red beans, soaked the day before 

- 5-6 black lemons, pierced with the tip of a knife

- The juice of one lemon

- 2 teaspoons of turmeric

- Salt 

- Sunflower oil

For the Tahdig

1. Ideally soak the rice for 30 minutes or overnight

2. Rinse the rice well in cold water, repeat the operation 3-4 times until the water runs clear

3. Bring 2L of water to a boil, add 2 tablespoons of fine salt

4. Add the rice, cook for 6 to 10 minutes, we are looking for "al dente" cooking

-when the small grains rise to the surface, the rice is half cooked, melting on the outside and a little crunchy on the

inside- 5. Drain and rinse the rice with lukewarm water.

6. Using a non-stick pan is very important to have a perfect tahdig.

Butter the pan (preferably with clarified butter), take some of the rice and mix it with the saffron if you are using it;

over medium-high heat to sear the tahdig, pour the saffron rice first in a well-packed layer with your hand, then the rest of the airy white rice, close with a lid wrapped in a cloth to finish cooking in muffled. 

Cook the rice on medium-high for 5 mins (to make the tahdig crispy) then as soon as the steam begins to escape, reduce the heat to medium for 15 mins;

then to finish 30 minutes on low heat.

To serve, turn the pan over a large suitable dish, being careful not to burn yourself, the rice will fall like a flan, with the beautiful golden crust visible. 

For the Ghormeh Sabzi Cook the

herb mixture separately first:

1. Heat sunflower oil in the pan, pour in the chopped herbs (with a knife), sauté the herbs for 15 to 20 minutes while mixing with a wooden spoon, the water from the herbs should evaporate, leaving sautéed herbs and herbaceous oil.

Book.

The stew:

2. Heat a little sunflower oil in the Dutch oven, brown the diced onion with the turmeric, add the meat and the bone, cook over medium heat for 10 minutes while stirring

3. Add the previously soaked beans and water to the height, close with a lid.

4. After 1h30 of cooking add the black lemons, lemon juice, salt and sautéed herbs. 

5. Continue cooking for 1h30 more.

Eat the Ghormeh Sabzi and the tahdig rice together, accompanied by fresh herbs (new onion, lemon basil, mint), fresh yogurt, white onion marinated in lemon juice...

Nushe-joon!

Enjoy your lunch !