Critical Moments
- •Beans soaked properly
- •Meat and beans nearly tender before adding rice
- •Correct liquid level when adding rice
- •Recognizing crater stage
- •Lowest heat for final steaming
Soak beans overnight
Place dried beans in a large bowl, cover with plenty of cold water. Soak for at least 8 hours or overnight. Drain and rinse. If using canned beans, skip this step—add them later in cooking.
Critical Step
Unsoaked dried beans take forever to cook and may never become tender. For a one-pot dish, the beans must be soaked so they cook in the same timeframe as the meat.
Soak beans overnight
Place dried beans in a large bowl, cover with plenty of cold water. Soak for at least 8 hours or overnight. Drain and rinse. If using canned beans, skip this step—add them later in cooking.
Critical Step
Unsoaked dried beans take forever to cook and may never become tender. For a one-pot dish, the beans must be soaked so they cook in the same timeframe as the meat.
Wash the rice
Wash rice 3-4 times until water runs mostly clear. Set aside. No soaking needed for dampokhtak.
Wash the rice
Wash rice 3-4 times until water runs mostly clear. Set aside. No soaking needed for dampokhtak.
Prepare dried limes
Pierce each dried lime several times with a sharp knife or skewer. This allows the tangy flavor to release into the dish during cooking.
Prepare dried limes
Pierce each dried lime several times with a sharp knife or skewer. This allows the tangy flavor to release into the dish during cooking.
Brown the meat
Heat oil in a large heavy-bottomed pot over medium-high heat. Pat meat dry. Brown meat pieces on all sides in batches, about 8 minutes total. Remove to a plate.
Brown the meat
Heat oil in a large heavy-bottomed pot over medium-high heat. Pat meat dry. Brown meat pieces on all sides in batches, about 8 minutes total. Remove to a plate.
Build the aromatics
Add diced onion to the pot. Cook until golden, about 8 minutes. Add turmeric, cinnamon, cumin, salt, and pepper. Stir for 30 seconds. Add tomato paste and cook 2 minutes until darkened.
Build the aromatics
Add diced onion to the pot. Cook until golden, about 8 minutes. Add turmeric, cinnamon, cumin, salt, and pepper. Stir for 30 seconds. Add tomato paste and cook 2 minutes until darkened.
Combine meat, beans, and liquid
Return browned meat to pot. Add soaked drained beans (if using canned, add later) and pierced dried limes. Add 600ml water or stock. Bring to a boil, reduce heat to low, cover, and simmer for 60-75 minutes until meat and beans are nearly tender.
Critical Step
The meat and beans need to be nearly tender before adding rice—they won't cook much more once rice goes in. If using canned beans, add them in the last 15 minutes of this stage.
Combine meat, beans, and liquid
Return browned meat to pot. Add soaked drained beans (if using canned, add later) and pierced dried limes. Add 600ml water or stock. Bring to a boil, reduce heat to low, cover, and simmer for 60-75 minutes until meat and beans are nearly tender.
Critical Step
The meat and beans need to be nearly tender before adding rice—they won't cook much more once rice goes in. If using canned beans, add them in the last 15 minutes of this stage.
Add rice
Add washed rice to the pot, spreading it evenly over the meat and beans. Add remaining 200ml water (or enough so liquid barely covers rice). Add saffron water if using. Do NOT stir—the rice should sit on top. Increase heat to bring to a boil.
Critical Step
Don't stir after adding rice—the layers should remain somewhat distinct. The rice cooks by absorbing the flavorful braising liquid.
Add rice
Add washed rice to the pot, spreading it evenly over the meat and beans. Add remaining 200ml water (or enough so liquid barely covers rice). Add saffron water if using. Do NOT stir—the rice should sit on top. Increase heat to bring to a boil.
Critical Step
Don't stir after adding rice—the layers should remain somewhat distinct. The rice cooks by absorbing the flavorful braising liquid.
Initial boil until water absorbs
Let boil uncovered for 5-8 minutes until most visible water is absorbed and you see small holes forming on the rice surface (crater stage).
Critical Step
The crater stage indicates it's time to reduce heat and steam. This is the same indicator as in kateh.
Initial boil until water absorbs
Let boil uncovered for 5-8 minutes until most visible water is absorbed and you see small holes forming on the rice surface (crater stage).
Critical Step
The crater stage indicates it's time to reduce heat and steam. This is the same indicator as in kateh.
Steam on lowest heat
Wrap lid with a clean kitchen towel. Place tightly on pot. Reduce heat to absolute lowest setting. Cook for 40-50 minutes without lifting lid. The rice will steam and a tahdig will form on the bottom.
Critical Step
Low heat allows everything to meld while forming tahdig. Too high = burnt bottom, undercooked top.
Steam on lowest heat
Wrap lid with a clean kitchen towel. Place tightly on pot. Reduce heat to absolute lowest setting. Cook for 40-50 minutes without lifting lid. The rice will steam and a tahdig will form on the bottom.
Critical Step
Low heat allows everything to meld while forming tahdig. Too high = burnt bottom, undercooked top.
Rest and serve
Remove from heat. Let rest with lid on for 10 minutes. Remove lid. The rice will have absorbed the meat and bean flavors. Gently mix the layers when serving, or serve with layers visible. Scrape up the tahdig from the bottom—it will be thick and intensely flavorful.
Rest and serve
Remove from heat. Let rest with lid on for 10 minutes. Remove lid. The rice will have absorbed the meat and bean flavors. Gently mix the layers when serving, or serve with layers visible. Scrape up the tahdig from the bottom—it will be thick and intensely flavorful.
Resting Required
10 min - Allows flavors to settle and tahdig to release
