Adas Polo – Persian Lentil Rice with Sultanas, Dates, and Crispy Tahdig Recipe
Introduction
Adas Polo is a fragrant Persian dish featuring tender lentils and fluffy basmati rice, layered and cooked to create a delicious blend of textures and flavors. This authentic recipe combines aromatic spices with sweet dried fruits, making it a satisfying and comforting meal perfect for any occasion.
Ingredients
- 1 cup basmati rice
- ¾ cup dried green lentils (or brown)
- ½ teaspoon cumin seeds
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- Optional: a good pinch of saffron threads
- Optional: Advieh (Persian spice mix)
- 1 onion, thinly sliced into half moons
- ½ cup sultanas or raisins
- 3 medjool dates, deseeded and chopped into quarters
- 1 tablespoon extra virgin olive oil (for sautéing)
Instructions
- Step 1: Rinse the lentils under cold water, removing any stones. Add them to a small pot with 1 ½ cups water, cumin seeds, and a pinch of salt. Simmer over low-medium heat for about 15 minutes until the lentils are tender but still firm. Drain through a colander and set aside.
- Step 2: In a separate non-stick pot, rinse the basmati rice under cold water until the water runs clear. Fill the pot with fresh water, add 1 teaspoon salt, and parboil the rice over medium-high heat for about 15 minutes, until it is almost cooked but still firm. Drain and rinse under cold water to stop the cooking.
- Step 3: If using saffron, grind the threads into a powder using a mortar and pestle. Add ⅛ teaspoon of the saffron powder to a small glass with 2-3 tablespoons of boiling water and let it infuse.
- Step 4: Add 1 tablespoon olive oil and 2 teaspoons of saffron water (if using) to the non-stick pot. Add a quarter of the rice, then a quarter of the lentils, and gently stir to combine. Repeat layering once more. If desired, sprinkle a little Advieh and drizzle more saffron water.
- Step 5: Continue layering the remaining rice and lentils. Sprinkle the top with Advieh if using. Use the handle of a spoon to make several holes in the rice for steam to escape, then drizzle the top with saffron water or plain water.
- Step 6: Wrap the pot lid with a clean kitchen towel and cover tightly. Cook on the lowest heat for 45 minutes. Then increase the heat to medium-high for 3 minutes to create a crispy tahdig (bottom crust). Watch carefully to avoid burning.
- Step 7: While the rice cooks, heat 1 tablespoon olive oil in a medium saucepan over low heat. Add the sliced onions with a pinch of salt and sauté slowly until they caramelize and turn golden brown.
- Step 8: Add the sultanas, chopped dates, a drizzle of saffron water, and 1 teaspoon olive oil to the onions. Sauté gently until the sultanas soften, then remove from heat.
- Step 9: Once the rice is cooked, remove the lid carefully. Place a large plate over the pot and invert it to release the rice and tahdig. Serve the Adas Polo topped with the sweet sultana and date mixture.
Tips & Variations
- For extra aroma, toast the cumin seeds lightly before adding them to the lentils.
- If Advieh is not available, a mix of cinnamon, cardamom, and nutmeg can be used as a substitute.
- Add a handful of toasted slivered almonds or pistachios on top for added crunch and flavor.
- Use brown or green lentils for a more traditional texture; avoid red lentils as they become too soft.
Storage
Store leftover Adas Polo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying out, or microwave covered until warmed through. Avoid reheating multiple times to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Adas Polo vegan?
Yes, this recipe is naturally vegan as it uses olive oil and no animal products.
What is tahdig and how do I make it crispy?
Tahdig is the crispy golden crust that forms at the bottom of the rice pot. To achieve it, cook the rice on low heat covered for most of the time, then increase the heat for the last few minutes. Wrapping the lid with a towel helps trap steam and ensures a good crust.
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Adas Polo – Persian Lentil Rice with Sultanas, Dates, and Crispy Tahdig Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Adas Polo, a fragrant and authentic Persian lentil rice dish, combines tender green lentils with basmati rice, infused with saffron and traditional spices. This recipe features caramelized onions, sweet sultanas and medjool dates, and a crispy golden tahdig crust, creating a deliciously balanced meal perfect for family dinners.
Ingredients
Scale
Rice and Lentils
- 1 cup basmati rice
- ¾ cup dried green lentils (or brown)
- ½ teaspoon cumin seeds
- 1 teaspoon salt (for rice)
- Pinch of salt (for lentils)
- 1 tablespoon extra virgin olive oil (for cooking rice and layering)
- Optional: good pinch of saffron threads
- Optional: Advieh spice mix (Persian spice blend)
Topping
- 1 onion, thinly sliced into half moons
- ½ cup sultanas (raisins)
- 3 medjool dates, deseeded and chopped into quarters
- 1 tablespoon extra virgin olive oil (for sautéing)
- 1 teaspoon olive oil (additional for sautéing topping)
- Pinch of salt
Saffron Water
- ⅛ teaspoon saffron powder (obtained by grinding saffron threads)
- 2–3 tablespoons boiling water
Instructions
- Parboil Lentils: Rinse lentils under cold water to remove any stones. Place lentils in a small pot with 1½ cups water, cumin seeds, and a pinch of salt. Simmer over low to medium heat for about 15 minutes until the lentils are tender but still have a slight bite. Drain lentils through a colander and set aside.
- Parboil Rice: Rinse the basmati rice under water until the water runs clear. In a non-stick pot, fill with water and add 1 teaspoon salt. Parboil the rice over medium-high heat for about 15 minutes, until the rice is almost cooked but still al dente. Drain the rice thoroughly through a colander and rinse with cold water to stop cooking.
- Prepare Saffron Water (Optional): Grind the saffron threads into a fine powder using a mortar and pestle. Add ⅛ teaspoon saffron powder to a small glass with 2-3 tablespoons of boiling water. Allow it to infuse and develop color and aroma.
- Layer and Cook the Rice and Lentils: Add 1 tablespoon olive oil and 2 teaspoons of saffron water to the non-stick pot. Layer ¼ of the rice followed by ¼ of the lentils, gently stirring. Repeat this layering once more. If using, sprinkle some Advieh spice and drizzle additional saffron water. Continue layering the rice and lentils until all is used. Sprinkle the top with Advieh. Use the handle of a spoon to make holes in the rice for steam circulation, then drizzle saffron water or plain water.
- Cook to Form Tahdig: Wrap the pot lid with a clean kitchen towel to absorb condensation. Place lid on pot and cook on lowest heat for 45 minutes to steam the rice and lentils fully. Increase heat to medium-high for the last 3 minutes to create a crispy golden tahdig (bottom crust). Watch carefully to prevent burning.
- Prepare the Topping: While the rice cooks, heat olive oil in a medium saucepan over low heat. Add the thinly sliced onions with a pinch of salt and slowly caramelize until browned and soft. Add the sultanas, chopped dates, a drizzle of saffron water, and 1 teaspoon olive oil. Sauté until the sultanas soften, then remove from heat.
- Serve the Dish: When rice is done, remove the lid and place a large serving plate over the pot. Carefully invert the pot to flip the rice onto the plate, revealing the crispy tahdig on top. Spoon the caramelized onion, sultana, and date topping over the rice. Serve immediately and enjoy the traditional flavors of Adas Polo.
Notes
- Advieh is a Persian spice blend that typically includes cinnamon, cardamom, cumin, and rose petals; it can be found in Middle Eastern stores or made at home.
- If saffron is unavailable, the recipe still works well without it but saffron brings authentic flavor and aroma.
- Be cautious during the last few minutes of cooking tahdig to avoid burning; monitor the heat accordingly.
- Using basmati rice is recommended for its fragrance and texture.
- For a vegetarian version, this recipe is naturally vegetarian and can be served with a side of yogurt or salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Keywords: Persian lentil rice, Adas Polo, Persian rice dish, lentils with rice, saffron rice, tahdig, traditional Persian recipe
