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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lamb Kleftiko & Persian-style Tahdig?
The preparation time for Lamb Kleftiko & Persian-style Tahdig with dried cranberries, oregano & yoghurt is between 30 and 45 minutes.
What is the total time required to make Lamb Kleftiko & Persian-style Tahdig with dried cranberries, oregano & yoghurt?
The total time required to make Lamb Kleftiko & Persian-style Tahdig with dried cranberries, oregano & yoghurt is between 40 and 65 minutes.
How many servings does Lamb Kleftiko & Persian-style Tahdig provide?
4 servings
What are the main ingredients in Lamb Kleftiko & Persian-style Tahdig?
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
What is the nutritional information of Lamb Kleftiko & Persian-style Tahdig?
Calories: 931, Carbs: 109 grams, Fat: grams, Protein: 38.1 grams, Sugar: 18.2 grams, Salt: 1395 grams
How do I prepare Lamb Kleftiko & Persian-style Tahdig?
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. PERSIAN-GREEK FEAST!: Plate up the crisp Persian-style rice and side with the succulent lamb kleftiko. Sprinkle over the dried cranberries. Nooshe jân! 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.
What should be prepared from my kitchen to make Lamb Kleftiko & Persian-style Tahdig?
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
How many calories does Lamb Kleftiko & Persian-style Tahdig have?
931 calories
How much fat content does Lamb Kleftiko & Persian-style Tahdig have?
grams
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