Persian Lentil Rice for 6 Servings

Instructions:

1. Sauté the diced onions in a skillet until translucent. Add the ground beef, breaking it apart until browned. Stir in the cinnamon, turmeric, chopped dates, and raisins. Cook for 5-7 minutes until the dates soften and the mixture smells aromatic. Set aside.
2. Rinse the basmati rice until the water runs clear. Bring a large pot of salted water to a boil and add the rice. Boil for 5-7 minutes until soft on the outside but firm in the center. Drain and rinse with cool water. In a separate pot, simmer lentils in water until tender but not mushy (about 15-20 minutes), then drain.
3. Heat 3 tbsp vegetable oil and 2 tbsp melted butter in the bottom of a heavy-bottomed non-stick pot. Pour in the saffron water and swirl to coat. Gently layer half of the parboiled rice, followed by the lentil-meat-date mixture, and top with the remaining rice, shaping it into a pyramid. Use a spoon handle to poke 3-4 holes through to the bottom for steam escape.
4. Cover the pot with a clean kitchen towel, then place the lid tightly on top. Cook on medium-high for 5 minutes to set the crust, then reduce to low for 30-40 minutes until the edges look dry and a toasted aroma develops.