- 1 1/2 cups uncooked basmati rice
- 600 g extra lean ground beef
- 1 medium onion, finely chopped
- 4 cups (about 300 g) matchstick carrots
- 1 can (540 ml - about 2 cups) chickpeas, drained
- 4 tablespoons crushed tomatoes
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground angelica, also known as Golpar
- 1/2 teaspoon allspice
- 2 teaspoons curry powder
- 1/2 teaspoon ground nutmeg
- ground saffron
- vegetable oil
- salt and pepper
- 3 tablespoons butter, melted, optional
Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.
Then soak rice in salted (with 1-2 tablespoons salt) lukewarm water for an hour.
Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Add the carrots and sauté for 10-12 minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add onion and sauté until golden.
Increase heat to medium-high; add ground beef and cook until brown.
Reduce heat to medium, and add turmeric powder, cumin, cinnamon, angelica, allspice, curry powder, nutmeg, salt and pepper. Mix well and cook for 2 minutes.
Add crushed tomato, carrots and 1 3/4 cups warm water. Stir well, cover the pot and cook for 15 minutes.
Add chickpeas and 1/4 teaspoon saffron. Cook covered for 30-35 minutes. Taste and add more salt if needed. Set aside.
Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat.
Drain the rice, add to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice.
Remove from the stove and drain in a colander.
Pour 3 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.
Place a layer of the rice over the bread. Then place a layer of the beef-chickpeas mixture on the rice.
Keep layering until all the rice and mixture is used. Mix a little and try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.
Mix 3/4 cup water and 8 tablespoons oil and pour over the rice. Sprinkle with 1/4 teaspoon saffron.
Put the lid on and cook over medium-high heat until it begins to steam (about 4-5 minutes).
Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.
Reduce heat to medium-low and cook for approximately 30-40 minutes. Do not overcook, or rice becomes too soft.
When rice is ready, remove the pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg from the bottom of pot).
Transfer rice to a serving dish and pour the melted butter over.
For crispy bread crust (Tah-deeg); carefully remove the crusty bottom with a spatula in one whole piece.