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
