Mouthwatering Vegan Persian Dinner Delight: Ful Medames and Tahdig Rice Tower

Allergens

N/A (This recipe is vegan and free from common allergens.)

Ingredients

• 1 cup dried ful medames beans, pre
• soaked
• 2 cups basmati rice, rinsed and drained
• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• Fresh parsley and mint leaves for garnish

Instructions

1. In a large pot, combine the soaked ful medames beans with enough water to cover them by at least 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes. Drain and set aside.
2. Preheat oven to 350°F (175°C).
3. In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until softened and golden brown, about 8 minutes. Stir in the cumin and coriander, cooking for another minute to release their aromas.
4. Add the rice to the onion mixture, stirring to coat each grain with the spiced oil. Season with salt and pepper to taste. Pour in the vegetable broth and bring to a boil.
5. Transfer the rice mixture to a greased oven safe dish, ensuring it's evenly spread out. Cover the dish with aluminum foil and bake for 20 minutes. Then, uncover and continue baking until the liquid has been absorbed and the rice is tender, about 15 more minutes.
6. Remove the rice from the oven and let it rest, still in the dish, covered with foil, for at least 15 minutes.
7. In a large pan, heat the remaining olive oil over medium high heat. Add the cooked ful medames beans and cook until heated through, about 5 minutes. Stir in the lemon juice and season with salt and pepper to taste.
8. Carefully flip the rice dish onto a serving platter to reveal the Tahdig Rice Tower. Surround it with the ful medames beans. Garnish with fresh parsley and mint leaves. Serve immediately.

Chef’s Insight

To get that perfect golden Tahdig, make sure the rice is fully cooked and the liquid has been absorbed before removing it from the oven.

Notes

Be sure to use a non-stick oven-safe dish for the Tahdig Rice Tower to avoid it sticking to the bottom of the dish.