Adas Polo - Persian Rice With Lentils

"A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish."
photo by Sandra D. photo by Sandra D.
photo by Sandra D.
photo by lalu2024_9423799 photo by lalu2024_9423799
Ready In:
1hr 10mins




  • 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.

Questions & Replies

default avatar
  1. blink007
    what is basmati rice
  2. linny46
    Is it 1 1/2 cups of dried lentils which you then soak? Which doubles in size. Also the potatoes stuck to the bottom of pan and burned. I followed the recipe 30 min on low


  1. Annacia
    I made this what feels like ages ago but somehow just couldn't get the review done. It's is getting done now. 5 stars for a scrumptious dish that I could very easily make my entire meal! The potato's in the bottom are like a delicious edible plate. In fact it's so good I think I need to make this again. Made for Cous Cous and Rice Spring 2014 in the North Africa/Middle East forum.
  2. rocketteena
    So delicious and healthy. This turned out beautifully, and just like I've had in the home of Persian friends. The tahdig at the bottom is a wonderful treat.
  3. Glorimar R.
    Finally finally ! I got to make this yummy dish achieving better than some restaurants taste!! Thanks for sharing!!!
  4. lalu2024_9423799
    This meal was delicous. I liked the dates in the meal. It made it taste sweet. I liked that. My family loved the meal. It took some time to make the meal, but it paid off in the end.
    • Review photo by lalu2024_9423799
  5. Lucky in Bayview
    Delicious!! It smelled amazing while cooking. The recipe looked kind of complicated to me when I first read through it, but it was very simple. I don't have a rice cooker so I did it all on the stove and it turned out great. Thanks for sharing the recipe.


  1. rocketteena
    Salt the potatoes.
  2. UmmBinat
    Delicious!! I used small green lentils (Eston) they do lose their shape a bit but it is what I had on hand, sea salt, freshly ground black pepper, a little allspice instead of nutmeg as we do not consume intoxicants, 6 whole cardamom pods bruised, Iranian saffron which is superior to any other, mainly yellow raisins and some dark Thompson raisins for variety, Parnoosh Iranian dates which are soft, I think slightly harder dates would work better, yellow fleshed potato out of preference, unsalted butter, plus the rest. I served it as a vegetarian meal with recipe#310556. I would make this again. Made for Spring 2011 PAC Pick A Chef.


<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p> 8740141"
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