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Adas Polo (Persian Rice and Lentils)
Adas Polo (Persian Rice and Lentils)
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
275 minutes
Delicious Iranian pilaf with saffron rice and lentils, topped with fried onions, raisins, and dates.
Ingredients:
  • 1 pound uncooked white rice
  • 4 cups water, or as needed
  • 2 cups water, or more as needed
  • 2 cups dry lentils, rinsed
  • 0.25 cup vegetable oil, divided
  • 2 large onions, thinly sliced
  • 0.5 teaspoon saffron
  • 0.33333334326744 cup hot water
  • 0.75 cup pitted, chopped dates
  • 0.75 cup raisins
Instructions:
  • In a bowl, soak rice in water for 3 hours, then drain. In a saucepan, bring soaked rice, 1/2 teaspoon salt, and 4 cups water to a boil. Reduce heat, cover, and simmer for 10 minutes until rice is partially cooked. Drain excess liquid and set rice aside.
  • In a saucepan, bring 2 additional cups of water and a pinch of salt to a boil. Stir in lentils and cook over medium heat until tender, for about 15 to 20 minutes. Remove from heat.
  • In a large skillet over medium heat, heat 2 tablespoons of vegetable oil. Fry onions, stirring frequently, until golden brown, about 20 minutes. Set aside. Dissolve saffron in 1/3 cup of hot water and set aside.
  • In a large nonstick pot, heat 2 tablespoons of vegetable oil until shimmering. Spread half of the rice to form a layer at the bottom, then add the lentils and cover with the remaining rice. Cook on low heat with the lid on until the rice is tender and a golden brown crust forms, about 20 minutes. Pour saffron water over the rice and lentils, cover, and cook until absorbed, around 10 more minutes.
  • To plate, transfer the polo to a serving dish and elegantly place pieces of the crispy rice layer on top. Garnish the polo with dates, raisins, and fried onions for a delightful presentation.

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