Lamb Kofta with Tahdig (Crispy Persian Rice) Recipe

| | |

Jump To Recipe
Leave A Review

Our Lamb Kofta with Tahdig recipe is true to the traditional dish while adding a little bit of acid with some grilled grape tomatoes and pearl onions.

PREP TIME

30 mins

COOK TIME

1 hr

SERVINGS

4-5

Ingredients

Kofta

  • 1 lb ground lamb
  • 1 head garlic, finely minced
  • 1/2 onion, grated
  • 1 tsp cinnamon
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp ground coriander
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp fresh cilantro, chopped
  • 1/4 cup unseasoned Panko bread crumbs

Tahdig

  • 2 cups Basmati rice, rinsed
  • 7 cups water
  • 2-3 tsp salt
  • 1/3 cup grape seed oil
  • Pinch of Persian saffron
  • 7 Tbsp hot water, divided
  • 2 Tbsp melted butter

 

Yogurt Sauce

  • 1 cup Greek yogurt
  • 1 Tbsp Olive Oil
  • 2 cloves garlic, finely minced
  • 1 tsp cumin
  • 1 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

Lamb Kofta WEB

COOKING INSTRUCTIONS:
Lamb Kofta with Tahdig (Crispy Persian Rice)

Kofta

  1. Take 6-10 wooden skewers and allow them to soak in water for 30 minutes minimum.
  2. Using your hands, mix all ingredients together. Begin forming the meat mixture around the skewer leaving a couple inches at the bottom to use as a handle. Set each skewer aside once meat is firmly formed around it.
  3. Preheat your grill to medium high and grill for approx. 3 minutes per side. Remove from grill. Serve with Yogurt Sauce and Tahdig

 

Tahdig

  1. Rinse basmati rice until water runs clear. Add 7 cups of water, salt and rice to a pan and bring to a boil. Skim off any foam that forms on top. Boil for 20 minutes until the rice is al dente. Using a mesh strainer, drain any excess water from the rice and rinse with cold water.
  2. With a mortar and pestle, grind saffron threads into a powder. Add 3 Tbsp of hot water to the powder and continue to stir and grind until dissolved.
  3. Add Grapeseed oil, saffron water and 4 Tbsp hot water to a pan and begin to simmer over medium heat. Add 1 1/2 cups cooked rice to the mixture, stir and cook for 3 minutes.
  4. Add the remaining rice to pan, careful not to disturb the saffron-coated rice on the bottom. Poke 4 holes in the rice to allow steam to escape.
  5. Cover pan with a lid and cook on medium-high for 5 minutes. Remove lid, allowing steam to escape, cover pan and cook for another 1 minute.
  6. Remove lid from pan again, allowing steam to escape, re-cover and cook for 1 minute more.
  7. Remove lid and smooth over the rice to fill in the 4 holes.
  8. Fold a dish towel in half and place over the pot. Place the lid tightly over the towel. Reduce heat to low and cook for 25-30 minutes. The longer you cook, the crispier it will get.
  9. After the 25-30 minutes has elapsed, drizzle melted butter over the top of the rice.
  10. Place a large piece of parchment paper down on countertop and semi-forcefully, turn your pot upside down, releasing rice mixture from pan.

 

Yogurt Sauce

    1. Combine all ingredients in a bowl and mix well. Set aside to drizzle over your kofta.

PAIRINGS:
Lamb Kofta with Tahdig (Crispy Persian Rice)

Syrah

Zinfandel

Rosy Peach Martini

Ginger Carrot Juice Cocktail

Made This Recipe? Leave A Review!

 

0.0
0.0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%