Tahdig (pronounced tah-deeg) literally means “bottom of the pot” in Persian. It refers to a beautiful pan-fried Persian rice dish that is fluffy and buttery on the inside, with a perfect golden crust on the outside ie. the layer at the bottom of the pot! This dinner delight is served with tender lamb kleftiko, which is roasted in the oven with onion, tomato and peppers.
Lamb Kleftiko & Persian-style Tahdig
Lamb Kleftiko & Persian-style Tahdig
with dried cranberries, oregano & yoghurt
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Dried Cranberries
- Free-Range Deboned Lamb Leg
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Red Bell Pepper
- Red Bell Peppers
- Red Onion
- Red Onions
- Tomato
- Tomatoes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
HAVE A RICE DAY!
Preheat the oven to 220°C. Place the rinsed rice in a pot. Submerge in 150ml of salted water and the stock. Pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. On completion drain if necessary, fluff up with a fork, and place in a bowl.
KLEFTIKO TIME
Pat the lamb dry with paper towel and coat in oil and seasoning. Place the tomato and onion quarters on a roasting tray along with the pepper strips and 2 lemon wedges. Coat in oil, the grated garlic, ½ the chopped oregano, and seasoning. Top with the dressed lamb. Pop in the hot oven and roast for 8-12 minutes until the veg and cooked through and the lamb is cooked to preference.
GOLDEN BOTTOM RICE
When the rice is done, add the yoghurt, seasoning, and the lemon zest to the bowl. Mix until the rice is fully coated in the yoghurt. Place a pan, with a lid, over a medium heat with a knob of butter and a drizzle of oil. When melted, swirl the pan until the melted butter fully coats the bottom of the pan. Add a ladle full of the rice mixture, lightly packing it down. Cook the rice for 4-6 minutes, without shifting, until a golden crust forms on the bottom. Gently shake the pan to loosen the rice or use a knife to loosen the edges, and cover the pan with a plate or chopping board. Flip the pan quickly, so the rice flips onto the board or plate, browned side up. Repeat with the remaining rice.
PERSIAN-GREEK FEAST!
Plate up the crisp Persian-style rice and side with the succulent lamb kleftiko. Sprinkle over the dried cranberries. Nooshe jân!
Jasmine Rice - 100ml
Vegetable Stock - 10ml
Free-range Deboned Lamb Leg - 160g
Tomato - 1
Red Onion - 1
Red Bell Pepper - 1
Lemon - 1
Garlic Clove - 1
Fresh Oregano - 3g
Low Fat Plain Yoghurt - 50ml
Dried Cranberries - 20g
HAVE A RICE DAY!
Preheat the oven to 220°C. Place the rinsed rice in a pot. Submerge in 300ml of salted water and the stock. Pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. On completion drain if necessary, fluff up with a fork, and place in a bowl.
KLEFTIKO TIME
Pat the lamb dry with paper towel and coat in oil and seasoning. Place the tomato and onion quarters on a roasting tray along with the pepper strips and 4 lemon wedges. Coat in oil, the grated garlic, ½ the chopped oregano, and seasoning. Top with the dressed lamb. Pop in the hot oven and roast for 8-12 minutes until the veg and cooked through and the lamb is cooked to preference.
GOLDEN BOTTOM RICE
When the rice is done, add the yoghurt, seasoning, and the lemon zest to the bowl. Mix until the rice is fully coated in the yoghurt. Place a pan, with a lid, over a medium heat with a knob of butter and a drizzle of oil. When melted, swirl the pan until the melted butter fully coats the bottom of the pan. Add a ladle full of the rice mixture, lightly packing it down. Cook the rice for 4-6 minutes, without shifting, until a golden crust forms on the bottom. Gently shake the pan to loosen the rice or use a knife to loosen the edges, and cover the pan with a plate or chopping board. Flip the pan quickly, so the rice flips onto the board or plate, browned side up. Repeat with the remaining rice.
PERSIAN-GREEK FEAST!
Plate up the crisp Persian-style rice and side with the succulent lamb kleftiko. Sprinkle over the dried cranberries. Nooshe jân!
Jasmine Rice - 200ml
Vegetable Stock - 20ml
Free-range Deboned Lamb Leg - 320g
Tomato - 1
Red Onion - 1
Red Bell Pepper - 1
Lemon - 1
Garlic Cloves - 2
Fresh Oregano - 5g
Low Fat Plain Yoghurt - 100ml
Dried Cranberries - 40g
HAVE A RICE DAY!
Preheat the oven to 220°C. Place the rinsed rice in a pot. Submerge in 450ml of salted water and the stock. Pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. On completion drain if necessary, fluff up with a fork, and place in a bowl.
KLEFTIKO TIME
Pat the lamb dry with paper towel and coat in oil and seasoning. Place the tomato and onion quarters on a roasting tray along with the pepper strips and 6 lemon wedges. Coat in oil, the grated garlic, ½ the chopped oregano, and seasoning. Top with the dressed lamb. Pop in the hot oven and roast for 12-15 minutes until the veg and cooked through and the lamb is cooked to preference.
GOLDEN BOTTOM RICE
When the rice is done, add the yoghurt, seasoning, and the lemon zest to the bowl. Mix until the rice is fully coated in the yoghurt. Place a pan, with a lid, over a medium heat with a knob of butter and a drizzle of oil. When melted, swirl the pan until the melted butter fully coats the bottom of the pan. Add a ladle full of the rice mixture, lightly packing it down. Cook the rice for 4-6 minutes, without shifting, until a golden crust forms on the bottom. Gently shake the pan to loosen the rice or use a knife to loosen the edges, and cover the pan with a plate or chopping board. Flip the pan quickly, so the rice flips onto the board or plate, browned side up. Repeat with the remaining rice.
PERSIAN-GREEK FEAST!
Plate up the crisp Persian-style rice and side with the succulent lamb kleftiko. Sprinkle over the dried cranberries. Nooshe jân!
Jasmine Rice - 300ml
Vegetable Stock - 30ml
Free-range Deboned Lamb Leg - 480g
Tomatoes - 2
Red Onions - 2
Red Bell Peppers - 2
Lemons - 2
Garlic Cloves - 3
Fresh Oregano - 8g
Low Fat Plain Yoghurt - 150ml
Dried Cranberries - 60g
HAVE A RICE DAY!
Preheat the oven to 220°C. Place the rinsed rice in a pot. Submerge in 600ml of salted water and the stock. Pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. On completion drain if necessary, fluff up with a fork, and place in a bowl.
KLEFTIKO TIME
Pat the lamb dry with paper towel and coat in oil and seasoning. Place the tomato and onion quarters on a roasting tray along with the pepper strips and 8 lemon wedges. Coat in oil, the grated garlic, ½ the chopped oregano, and seasoning. Top with the dressed lamb. Pop in the hot oven and roast for 12-15 minutes until the veg and cooked through and the lamb is cooked to preference.
GOLDEN BOTTOM RICE
When the rice is done, add the yoghurt, seasoning, and the lemon zest to the bowl. Mix until the rice is fully coated in the yoghurt. Place a pan, with a lid, over a medium heat with a knob of butter and a drizzle of oil. When melted, swirl the pan until the melted butter fully coats the bottom of the pan. Add a ladle full of the rice mixture, lightly packing it down. Cook the rice for 4-6 minutes, without shifting, until a golden crust forms on the bottom. Gently shake the pan to loosen the rice or use a knife to loosen the edges, and cover the pan with a plate or chopping board. Flip the pan quickly, so the rice flips onto the board or plate, browned side up. Repeat with the remaining rice.
PERSIAN-GREEK FEAST!
Plate up the crisp Persian-style rice and side with the succulent lamb kleftiko. Sprinkle over the dried cranberries. Nooshe jân!
Jasmine Rice - 400ml
Vegetable Stock - 40ml
Free-range Deboned Lamb Leg - 640g
Tomatoes - 2
Red Onions - 2
Red Bell Peppers - 2
Lemons - 2
Garlic Cloves - 4
Fresh Oregano - 10g
Low Fat Plain Yoghurt - 200ml
Dried Cranberries - 80g
Woolies Products in this dish
