Persian Rice Ring

RICE LAYER

2 cups basmati rice Generous pinch saffron Zest from 2 oranges 2 teaspoons salt

1 cup thick Greek-style yogurt

FILLING

½ cup lentils (yellow channa or

moong)

4-6 tablespoons ghee or butter 1 teaspoon crushed cardamom seeds 2 cups minced onion

1 tablespoon minced garlic

1 pound ground lamb

2 cups sliced mushrooms

1 teaspoon ground dry turmeric 1 teaspoon ground cumin

1 teaspoon crushed coriander seeds 1 teaspoon chili powder

2 teaspoons salt

1 cup canned chopped tomatoes (or 2

cups fresh tomatoes)

1 tablespoon dried fenugreek leaves 1 teaspoon ground cinnamon

½ cup sliced or slivered almonds ¼ cup currants

Instructions:

Rinse the lentils in warm water 4-5 times and soak for 2-3 hours. Drain.

Rinse the basmati rice in cold water 4-5 times then soak for about 2 hours. Soak saffron in 2-3 tablespoons of warm water. Drain the rice, combine with 3 cups of water, saffron water, orange zest and salt and bring to a boil.

Lower the heat, cover the rice and cook for 7-10 minutes or until cooked through and the water has evaporated. Turn the heat off, gently fold the rice over, set it aside and let it cool.

In a Dutch oven or a stockpot with a thick bottom, heat up the ghee and add the cardamom seeds and minced onions. Cook on high heat until the onions have sweated and turn golden brown. Add the garlic, lamb and mushrooms.

Cook on high heat for 4-5 minutes then add the lentils, turmeric, cumin, coriander, chili and salt, lower the heat and continue cooking for another 4-5 minutes until the spices have incorporated into the mixture.

Now add 2-3 cups of water and bring to a boil and lower the heat and cook the mixture for 20-30 minutes. The lentils will soften, and the mixture will thicken.

Next add the tomatoes and fenugreek and continue cooking the mixture for another 20 minutes — it should be thick but not dry, and all elements should be cooked through. Stir the cinnamon, almonds and currants into the lamb mixture, take it off the heat and cool the mixture.

Preheat the oven to 350 degrees. Generously grease a 9-inch springform pan with butter on all sides. Incorporate the cooled rice gently with yogurt until it is evenly mixed. Press into the bottom (roughly 1-inch layer) and bring it up the sides to create a cavity for the lamb filling. Spread the cooled lamb mix into the cavity and top off with the remaining rice-yogurt mix.

Cover the rice ring loosely with foil and place in the oven. After 30 minutes, remove the foil and continue cooking the rice ring for another 30-45 mintues until all sides appear golden. Remove the rice ring and let it rest for 10-15 minutes. Loosen the edges with a knife, remove the outer ring and gently flip the rice ring over on a serving plate — take off the top metal plate, garnish with herbs and serve immediately with fennel yogurt and/or plain yogurt.

FENNEL YOGURT

2 cups plain yogurt (plain or

Greek style)

2 cups fennel fronds

1 cup cilantro leaves 1 serrano pepper

½ teaspoon salt 2 tablespoons olive oil 1 teaspoon fennel seeds

Instructions:

Purée the yogurt with fennel fronds, cilantro leaves, serrano and salt. Pour into a serving dish. Heat the olive oil until just shy of smoking and add the fennel seeds — they will pop and sizzle. Immediately pull the pan off the heat and pour over the fennel yogurt.

Notes and variations

• The filling can be made vegetarian with entirely mushrooms and lentils

• Any other meat, such as chicken, turkey or beef, can be substituted for lamb.

• Replace the saffron with turmeric if needed.

• Once the rice ring has been put together into the springform pan, it can be refrigerated for up to 2 days.

• Replace fennel with mint or basil.

Makes 8 servings