Lamb Kofta with Tahdig (Crispy Persian Rice) Recipe
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
COOKING INSTRUCTIONS:
Lamb Kofta with Tahdig (Crispy Persian Rice)
Kofta
- Take 6-10 wooden skewers and allow them to soak in water for 30 minutes minimum.
- 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.
- Preheat your grill to medium high and grill for approx. 3 minutes per side. Remove from grill. Serve with Yogurt Sauce and Tahdig
Tahdig
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove lid from pan again, allowing steam to escape, re-cover and cook for 1 minute more.
- Remove lid and smooth over the rice to fill in the 4 holes.
- 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.
- After the 25-30 minutes has elapsed, drizzle melted butter over the top of the rice.
- 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)
Made This Recipe? Leave A Review!
0.0 out of 5 stars (based on 0 reviews)