This recipe was inspired by tah dig, a Persian rice dish with a golden crust and beautiful balance of textures. I wanted to develop a quicker, simpler version of the rice in this dish and add some new elements for more depth of flavor and freshness. The result includes lentils braised with golden raisins for a little sweetness, plus yogurt sauce with a hint of spice from the horseradish.
This crispy rice bowl is easy to assemble and can be enjoyed for breakfast, lunch or dinner – I especially love it with a poached or sunny-side up egg on the top.
In a medium saucepot over medium heat, heat oil. Sauté onion for 3 to 5 minutes. Add remaining ingredients; simmer for 40 minutes and remove from heat.
In a large skillet over medium-high heat, heat oil. Add remaining ingredients and stir to combine. Cook 10 minutes; set aside.
In a canning jar, add onions. In a small saucepot over medium heat, heat remaining ingredients until sugar and salt dissolve. Pour mixture over onions and let sit for at least 10 minutes.
In a small mixing bowl, combine all ingredients and set aside.
In a large mixing bowl, combine all ingredients and set aside.
Divide rice among 4 to 6 serving bowls and top each with equal portions of pickled red onion, yogurt sauce, cucumbers and lentils. Serve.