Adas Polo - Persian Rice With Lentils

Recipe by Barbell Bunny
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
  • In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
  • Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
  • In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
  • Add a layer of rice.
  • Add a layer of lentil-raisin mixture.
  • Continue layering, ending with a final layer of rice.
  • Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
  • Drizzle melted butter and saffron water over your rice.
  • Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
  • Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
  • Serve.
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