Crispy Bottomed Basmati Rice with Lentils

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This style of cooking rice i is purely persian as well as the rice with lentils, It would have been nice of the author at least to refer to it as a Persian/Iranian rice. Usually it is served with raisin and cinnamon. It is one the most delicious food I ever had. It is also served with meat (meatball, or just a braised beef

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Bland. This is a take off of a Persian rice called "Adas Polo" which translates into "rice with lentils."
The Persian dish also calls for golden and black raisins along with dates. Omit the garlic and saute onions with the raisins, dates, and lentils. Layer the rice with this mixture and sprinkle each layer with cinnamon and a bit of salt.
Don't cook the rice for 10-12 minutes...it will be too done. Cook for about 8 minutes from the time you put it in the boiling water. A little oil in the bottom of a teflon pot will produce great "tadig", or crispy bottom rice. Put a paper towel under the lid and cook on high for 5 minutes then on medium-low for at least 60.
You can add about 1/2 stick of melted butter just before serving.

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This dish is one I've been searching for for over a year. A friend of mine made a dish almost exactly like this one for me a little over a year ago. She wouldn't give up the recipe, so I've been desperately trying to find it. This is almost exactly the same! The only problem that I've run into making this is that I don't have a good enough non stick pan, so mine sticks and I can't get the perfect crust on the bottom, but it's stick great! Also, beware, this recipe makes a ton.