Cooking Notes: You’ll want to get the lentils pretty crispy. Only the thinnest garlic pieces will be brown at this point but that is OK. The oil will froth up almost like a candy sugar as it is approaching soft crack. Look for the bubbles to get to a medium brown before removing from the heat. The lentils will be somewhere between crunchy and chewy. The Persian rice will come out great if you stick to the recipe very closely; after trying to make Persian rice according to a different recipe, I quite appreciate the detail in this one and will be returning to get the crust right the next time I make it. A wide pot will produce more of the crispy bottom layer – I used a 7 qt. enameled dutch oven for a 1.5x batch; however, I recommend moving the pot around over the burner so it crisps evenly. Note that a lot of the magic of the different textures of this dish will be gone the next day, so plan to eat it right away! I recommend using extra turmeric on the rice to really highlight the complexities of that spice (assuming you find a high-quality product.)

Tasting Notes: This is a phenomenal (vegan) dish! Note that the Persian rice was not a recommended pairing in the book, but I wholeheartedly recommend it. Both the rice and the lentils contribute a crunchy/chewy texture that contrasts nicely with the creamy soft beans and mushrooms. The inspiration behind the dish is apparently the classic Thanksgiving bean and mushroom casserole found on the back of the Campbells cream of mushroom soup can. This version is far better than any other I have had. Imaging for a second that some day you are tasked with making such a casserole for a Thanksgiving feast. If you were to show up with this dish, you would steal the show. The fresh dill, earthy-roasty lentils, and tahina all contribute to a very complex flavor to complement the complex textures. The Persian rice had almost a floral note from all of the toasted turmeric.
Joe’s Rating: 7.5 / 7 (Beans / Rice)
Difficulty: 5 / 5