Adas Polo (Persian Lentil Rice W/Caramelized Onions and Raisins)

This recipe is from a supermarket handout. It is a very tasty Iranian pilaf which is first cooked then steamed.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 3  cups basmati rice
• 10  cups water
• 1 1⁄2 cups lentils
• 8  cups water
• 4  tablespoons  oil
• 2  teaspoons salt
• 1⁄4 teaspoon saffron
• 2  onions, thinly sliced
• 2  garlic cloves, chopped
• 3  tablespoons  oil
• 1  cup raisins
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Wash lentils thoroughly. Add water to a medium-sized pot and boil uncovered over medium-high heat for 10 to 15 minutes or until done (don’t overcook).
2. Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.
3. Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice until slightly soft (10 to 15 minutes). Drain rice in a large colander and rinse with warm water.
4. Select a large, heavy-bottomed pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot.
5. Shape the rice-lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
6. Slice the onions thinly and lightly caramelize over low heat with oil. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet (30-40 minutes).
7. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.