Adas Polo ~ Lentils And Rice Pilaf

Download Image

Watch Video Jump to Recipe

Adas Polo is a Persian rice dish that is typically made with basmati rice, lentils, raisins, and spices. The dish is usually served as a main course and is popular during special occasions and festivals in Iran. The lentils add a rich and earthy flavor to the rice, while the raisins provide a hint of sweetness.

The spices, such as cinnamon and cardamom, give the dish a warm and aromatic flavor. Adas Polo can be served with a variety of side dishes, such as salad, yogurt, or grilled vegetables. It is a comforting and satisfying dish that is perfect for a hearty meal.

Ingredients

1 cup of basmati riceI find that this kind doesn’t need soaking1/2 cup of green lentil2 large onions- cut into slices4/5 good quality dates chopped into tiny cubes-I used1 tsp of saffron dissolved into few cubes of ice3 cups of water to cook the rice (drain method)2 cups of water to cook the lentilsSalt to your liking1 large potato (thinly sliced) of you like crispy potato at the bottom- also known as Tadig in FarsiCooking oil to fry and caramelize the onions“Piyaz Dagh” is caramelized fried onion in Farsi

Steps

Step one:Cook your lentils. Add the water and lentils into a sauce pan and bring to a boil. Cook for about 25-30 mins or until tender. Add salt to your likings then set asideStep two:Cook your rice. Bring your water to a boil, add some salt and add your rice.Cook for about 20 mins or until the rice is 3/4 way cooked.Drain and set aside.Step three:Add some oil into a pan, add your onions and cook on medium high, stirring occasionally.Once the onion is caramelized add your dates, add some saffron water and set asideFinal stepAdd some butter to the bottom of your pan (it’s better to use none stick).Arrange your potato on top and let it sear for a min. Then start layering the rice, lentil and onions.Poke some holes in the rice and pour the saffron water in the wholes.Add some butter. Cover the pan tightly with a cloth on it to absorb all of the steam.Cook on low for about 30-40 mins. (The longer you cook, the crispier the bottom will be)Fluff your rice with a fork. Serve and garnish with the remaining “Piyaz Dagh”