Adas polo recipe

Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.

Adas Polo (a food cooked with rice and lentil) is one of the popular Persian foods. The ingredients for this food are lentils and rice that is cooked with different foodstuffs such as mincemeat or chicken, raisins and dates. Lentil is a rich source of iron and plant-based protein and is so essential to maintain body health. Most of the time Adas polo serves with raisins and dates.

Ingredients

2 cups rice

1 1/2 cup dried lentils

1/4 teaspoon ground saffron, dissolved in 3 tablespoons of hot water

1 small onion, finely chopped

Dash of cinnamon

1/3 teaspoon turmeric

Salt and pepper to taste

Oil

Water

Toppings

1/2 cup raisins

1/2 cup chopped dates

Instruction

Pick over the lentils and rinse a couple of times. Place in a pot, add about 2 1/2 cups of water, bring to a boil on medium-high heat. Reduce heat to medium-low, add 1/4 teaspoon salt, cover and cook for about 20 minutes or until the lentils are soft and there is little liquid is left in the pot. Set aside.

Rinse rice with cool water, soak in 3-4 cups of water with 2 tablespoons of salt for a couple of hours. 

Saute chopped onions in 2 tablespoons of vegetable oil on medium heat until the onions begin to soften, add turmeric powder, stir add the raisins, dates add a dash of cinnamon, saute lightly for only a couple of minutes. Set aside

In a large non-stick pan, bring 4 cups of water to a rapid boil. 

Drain rice and pour into the boiling water. Bring water to back a boil for 10 minutes on medium-high heat. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water.  

Wash the pot and return to heat. Add a couple of tablespoons of vegetable oil to the pot. With a large spatula, place a layer of rice into the pot, place a layer of cooked lentils, then another layer of rice, continue building it into a pyramid shape. Spread the liquid saffron over the rice. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 

Cover and cook for 10 minutes on medium-high heat until rice is steaming, lower heat to medium-low and steam the rice for another 45-50 minutes.

Serve rice on a large platter topped with raisins and dates. This dish is best served with mast o khiar and salad shirazi.