Adas Polo (Persian Lentil Rice)

🛒 Ingredients

• Basmati Rice 300 g · 1050 kcal
• Brown Lentils 180 g · 630 kcal
• Onions 200 g · 80 kcal
• Golden Raisins 80 g · 240 kcal
• Pitted Dates 80 g · 224 kcal
• Vegetable Oil 60 g · 540 kcal
• Turmeric Powder 5 g · 15 kcal
• Cinnamon Powder 5 g · 12 kcal
• Saffron Threads 0 g · 2 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly until water runs clear, then soak in water for at least 30 minutes, or up to several hours. Separately, rinse lentils and soak for 30 minutes.
2. Bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water, cooking for 5-7 minutes until al dente. Drain and rinse with cold water to stop cooking.
3. In a separate pot, boil the drained lentils in fresh water until tender but still holding their shape (about 20-25 minutes). Drain well.
4. Slice onions thinly and sauté in 30g of vegetable oil in a pan over medium heat until deeply caramelized and golden brown. Add turmeric and cinnamon, cook for another minute.
5. Add raisins and dates to the caramelized onions, cook for 2-3 minutes until plump. Then, gently mix in the cooked lentils.
6. Pour 30g of vegetable oil into the bottom of a large non-stick pot, swirl to coat. If desired, arrange thin potato or bread slices for tahdig (crispy bottom layer).
7. Layer the cooked rice and lentil mixture in the pot, alternating layers and gently mounding the rice into a pyramid shape. Sprinkle a pinch of saffron over the top.
8. Cover the pot with a tight-fitting lid, ideally wrapped in a kitchen towel to catch condensation. Cook on medium-high heat for 5-7 minutes, then reduce to low and steam for 40-50 minutes.
9. Once cooked, let Adas Polo rest for 10 minutes before gently fluffing with a fork. Serve hot, optionally garnished with extra fried onions or a sprinkle of fresh herbs.