This is my version of a beautiful Persian rice, so fragrant and bursting with flavour.
You can serve it as a main meal, or I like to make a labneh as an accompaniment. I find the sourness of the yogurt goes really well with the polow.

• for 4 people:
• 250 gr Persian or Basmati rice, rinsed several times in water
• 1 cup Puy lentils, soaked for 1/2 hour
• boil the rice and lentils in two separate pans until just tender
• drain, pour a little cold water over, to stop the cooking
• 1/2 cup of barberries, washed

• reserve about 1 cup of cooked rice
• put the remaining rice, lentils and barberries in a bowl

• dice a small lamb backstrap
• in a fry pan add a little butter and oil
• gently fry 1 finely chopped Spanish onion
• add 2 teaspoons of ground turmeric
• 2 teaspoons of ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• then the meat and stirring let it colour
• add salt and pepper

• sprinkle 1 tablespoon of sumac over the lamb
• and mix every thing into the bowl with the rice, lentils and barberries

•  in a clean bowl mix
• 2 egg yolks
• 50 gr melted butter
• 150 ml plane yogurt
• then add the cup of rice you have put to the side
• mix all well

• in a large, nonstick frypan add the rice/yogurt mix and let it gently cook for a few minutes

• gently spoon the rice/lamb mix and spread it out, pushing down gently
• with the back of a wooden spoon, make 5-6 holes and insert a small piece of butter
• put a lid on and cook on gentle heat for about 30 minutes

• gently loosen the rim of the rice
• put the serving plate on the pan and carefully invert the dish
• the rice should come away easily ( that is why it is important you use a non stick pan)
• decorate with pistacchio and pomegranate seeds