2 Cups Rice

1 Cup Lentils

1/2 lb (226g) Ground Beef

1/2 Cup Raisins

1 Tsp Zafran (Saffron)

Salt, Black Pepper Powder, Ground Cinnamon

1 Small Onion

7 tbsp Vegetable Oil

1 Medium Potato

3 oz (85g) Dried Barberries (Zereshk)

PREPARATIONS: 1- Soak the rice with 1 Tsp salt for 1 hour in a pot. 2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water. 3- Dice the onion 4- Slice the potato 5- 6 cups boiling water

DIRECTIONS: 1- Put the Lentils in a small pot, add salt and pour in boiling water until it covers the lentils (Approx. 2 cups of boiling water). 2- Cover the pot with the lid (leave the lid cracked open so the steam can scape) and simmer for 30 minutes at low heat. 3- Pour the soaked rice (including the water) into a pot and simmer the rice until it becomes tender. 4- Drain the rice in a colander. 5- In a small pot, dip fry the diced onions in vegetable oil until translucent. 6- Add the ground beef to the pot. 7- Add salt, black pepper powder and ground cinnamon, stir well and fry along until the beef is evenly brown. 8- Add the raisins to the pot and continue frying for 5 minutes. 9- Pour in the lentils in the rice pot and mix well so the lentils and rice are well blended. (Optional: you can keep 1/3 of the lentils back to mix with the beef mixture). 10- In a large pot, pour 2 Tbsp vegetable oil, lay the sliced potatoes across the pot and add the lentils and rice mixture to the pot. Add 2 tbsp oil (Mix 2 Tbsp Oil with 4 Tbsp boiling water) to the pot. 11- Cover the pot with a large napkin and put the lid on top. 12- Cook for 20 to 25 minutes. 13- Add 5 to 6 tbsp of the lentils rice to the beef/raisins mixture, then pour in the soaked saffron (Optional: Add the 1/3 of the lentils to the pot, if kept from the prior step (step 9). 14- Mix thoroughly, cover the pot with the lid and cook for 15 minutes. 15- Fry the dried barberries in 1 tbsp vegetable oil. 16- Add the beef/raisins mixture to the lentil rice pot, stir thoroughly until well mixed. 17- Add the fried barberries right before serving.