Iranian-style Nasi Tumpang

Ingredients

In this Iranian adaptation of Nasi Tumpang, we incorporate the flavors and ingredients commonly found in Iranian cuisine. The original Indonesian dish is typically made with coconut rice and various fillings, while the Iranian version features saffron-infused rice and spiced lamb. The use of Iranian spices and the addition of a yogurt sauce further differentiate this dish from its Indonesian counterpart. We alse have the original recipe for Nasi tumpang, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup (60ml) hot water 1/4 cup (60ml) hot water
• 1 pound (450g) lamb, cut into bite-sized pieces 1 pound (450g) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a small bowl, dissolve the saffron threads in hot water and set aside.
3. 3.
   In a large pot, bring 4 cups (950ml) of water to a boil. Add the drained rice and cook until it is tender but still firm, about 8-10 minutes. Drain the rice and set aside.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are golden brown.
5. 5.
   Add the lamb to the pan and cook until it is browned on all sides. Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Cook for an additional 2-3 minutes until the spices are fragrant.
6. 6.
   Reduce the heat to low and simmer the lamb for 30-40 minutes, or until it is tender and cooked through.
7. 7.
   In a small bowl, mix together the plain yogurt, chopped mint, and chopped parsley. Season with salt and pepper to taste.
8. 8.
   To assemble the dish, layer the saffron-infused rice and spiced lamb in a serving dish. Drizzle the yogurt sauce over the top.
9. 9.
   Serve the Iranian-style Nasi Tumpang warm, allowing guests to mix the layers together before enjoying.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, lightly toast the threads in a dry pan before dissolving them in hot water.
• Basmati rice — For the best results, rinse the rice thoroughly to remove excess starch before cooking.
• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking to reduce the overall fat content.
• Yogurt — Use Greek yogurt for a thicker and creamier texture in the sauce.
• Fresh herbs — Chop the mint and parsley just before using to retain their vibrant flavors.

Tips & Tricks

• For a vegetarian version, replace the lamb with grilled eggplant or roasted cauliflower.
• Add a squeeze of lemon juice to the yogurt sauce for an extra tangy flavor.
• Garnish the dish with toasted slivered almonds or pistachios for added crunch.
• Serve Iranian-style Nasi Tumpang with a side of pickled vegetables for a refreshing contrast.
• Experiment with different spices such as cardamom or cloves to customize the flavor profile.

Serving advice

Serve Iranian-style Nasi Tumpang as a main course, accompanied by a fresh salad and warm flatbread.

Presentation advice

To create an appealing presentation, layer the saffron-infused rice and spiced lamb in a shallow serving dish. Drizzle the yogurt sauce over the top and garnish with a sprinkle of chopped fresh herbs.