Welcome to Adas Polo…a Persian Lentil Rice and a staple in our cuisine we all grew up eating. It's healthy and delicious packed with protein and fiber, and a dish my mama made all the time throughout my childhood.
I know I probably say this a lot, but Adas Polo is one of my favorite dishes since childhood. My mama made it quite frequently as it uses basic pantry staples we always had in our kitchen…basmati rice and dried lentils, which makes it super budget friendly too. She often made it after work on weeknights as it’s delicious, nutritious and easy to make. Whilst it may sound strange for a child to like lentils, most kids including myself, love adas polo especially with the crispy tahdig - which is the crispy rice from the bottom of the pot.
Adas Polo translates simply to Lentil Rice: Adas = lentils, Polo = rice. In a nutshell, the lentils and rice are parboiled and layered together in a pot, seasoned and cooked using a steaming method which creates the fluffy texture. All Iranians have their own recipe for adas polo, I'm sharing my mama's recipe, the way she taught me. We like to add cumin seeds when parboiling the lentils which adds a lovely flavor and aroma, without being overpowering. We also add saffron and a Persian spice mix called advieh using cinnamon, cumin and other goodies.
This Persian lentil rice is filled with protein and fiber and can be enjoyed as a main meal or great as a side dish. It's also gluten-free, naturally vegan/vegetarian like other Persian recipes such as ash reshteh (noodle soup), kashke bademjan and zereshk polo.
We typically serve adas polo with caramelized onions, raisins and dates...yep dried fruit! It may sound weird but it's absolutely delicious. My Italian husband hated the idea at first, but fell in love after he tried it. I also love it with a big dollop of Greek yogurt on the side…yum!
Lentil rice is a very popular dish especially through the Middle East where many cultures make it in their own unique way, such as the Arabic classic Mujadara recipe which I also love. It's amazing that so many countries have similar dishes, each reflecting its own culture and flavor. Some other Arabic recipes I love are falafel, hummus, quinoa tabbouleh instead of bulgur and fattoush salad...delish!
Table of Contents
What is Adas Polo?
Adas Polo is a traditional Persian rice dish made with basmati rice, green lentils, and a blend of warming spices like saffron, cinnamon and cumin. It combines savory and slightly sweet flavors, with the addition of caramelized onions, medjool dates, and raisins. This dish is very popular in Persian households along with ghormeh sabzi, ash reshteh and crispy tahdig of course. It can be enjoyed as a vegetarian main or paired with meats like lamb or chicken.
What makes this recipe special
- Easy to Make: Simple steps and can be made in the one pot
- Packed with Flavor: The spices, saffron, caramelized onions and dried fruit taste so good together!
- Healthy & Nutritious: Packed with protein and fiber, making it a satisfying meal
- Budget Friendly: Key ingredients of dried lentils and rice are pantry staples making it affordable
Ingredients and Substitutions
- White basmati rice is the heart of Persian rice dishes and the only rice we use. It's a long-grain white rice with a light fluffy texture and beautiful aroma. Here we have a double cooking method, making it less starchy. Brown rice isn't recommended
- Dried green lentils or brown lentils are filled with protein, fiber and nutrients. Red lentils or canned lentils are not recommended as they will become mushy once cooked
- Cumin seeds are an addition my mama adds to the recipe and one I follow and absolutely love! It gives the lentils a warm flavor without being overpowering. You can try to substitute with ground cumin, but the whole seeds add more depth
- Saffron is a beloved spice used very frequently in Persian cooking such as saffron rice, adding a beautiful flavor, color and aroma. Whilst expensive, a little goes a long way, so be sure to follow my recipe to make saffron infused water. Turmeric isn't the best substitute, whilst it will add color, the flavor won't be the same
- Advieh is an optional Persian spice mix made with a mixture of ground cumin, cinnamon, dried rose petals, nutmeg and cardamom. You can find it at your local Persian supermarket but as a substitute, you can also use a mix of cinnamon, cumin and nutmeg
- Extra virgin olive oil is used for cooking and for making the crispy tahdig. Butter is commonly substituted along with vegetable oil or sometimes ghee
Topping for Serving
- Onions are sauteed in extra virgin olive oil or butter until golden brown and caramelized adding so much flavor. In general, we use onions a lot more than garlic
- Sultanas / raisins and medjool dates are added to the onions adding sweetness that balances the warm savory flavor perfectly. Cranberries aren't generally used as they're too sweet
How to make Adas Polo - Persian Lentil Rice
Adas Polo is a comforting Persian lentil rice dish, full of flavor, protein, and fiber. A staple from my childhood. Follow my simple steps below:
Parboil Lentils and Rice
Rinse the lentils under cold water and check for any stones. Place them in a small pot with 1 ½ cups of water, cumin seeds, and a pinch of salt. Cook over low-medium heat for around 15 minutes
When 90% cooked, tender with a slight bite, drain them in a colander
Add the rice to a non-stick pot and rinse under cold water until the water runs clear. Fill the pot with fresh water and stir in 1 teaspoon of salt
Parboil the rice over medium-high heat for ~15 minutes, until it’s nearly cooked but still firm
Drain and rinse under cold water
While the rice cooks, grind the saffron threads into a fine powder using a mortar and pestle. Then mix ⅛ teaspoon of saffron powder with 2-3 tablespoons of boiling water in a small glass and let it infuse
Layer and Cook
Add 1 tablespoon of olive oil in a non-stick pot with 2 teaspoons of saffron water
Add ¼ of the rice, followed by ¼ of the lentils, and gently stir to combine. Repeat once again, then if using sprinkle some advieh and a drizzle of saffron water
Continue layering the rice and lentils, finishing with a sprinkle of advieh on top. Use the handle of a spoon to make holes in the rice to create air pockets, then drizzle with saffron water or plain water
Wrap the lid with a clean kitchen towel and place it on the pot. Cook on the lowest heat for 45 minutes. Then increase to medium-high heat for the final 3 minutes to make the crispy tahdig (watch closely to prevent burning)
Topping and Serving
Whilst the rice is cooking, saute onions in a medium saucepan with olive oil over low heat with a pinch of salt
Once browned add the sultanas, chopped dates, drizzle of saffron water and 1 teaspoon of olive oil. Saute until the sultanas have softened then remove from the pan
Once the rice is done, remove the lid and place a large plate over the pot. Carefully flip the pot upside down
Slowly lift the pot to reveal the rice, topped with crispy tahdig. Its ready, enjoy!
Tips and Tricks
- Always check the dried lentils for any small stones and don't over cook lentils as they will get mushy when steamed with the rice
- Washing the rice is crucial and helps remove excess starch for fluffier light rice
- If adding saffron, ensure to infuse it as per my recipe to get the most out of it
- To make crispy tahdig, make sure to use a non-stick pot so the rice doesn't get stuck or burn
- Don’t rush the cooking, let the rice steam over a low heat and longer period which allows the tahdig crust to slowly form and not burn
- Garnish of caramelized onions and dried fruit are optional. You can also add spiced ground beef or lamb on the side for any non vegetarians/vegans
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat over the stovetop for a few minutes with a splash of water or in the microwave
- Freeze portions in a freezer safe container or freezer bags for up to 1-2 months. Thaw overnight then reheat on the stove as per above
FAQs
Adas Polo is a traditional Persian rice dish made with basmati rice, green lentils, and a blend of warming spices like saffron, cinnamon and cumin
Typically, caramelized onions and raisins are used as a topping and it can be enjoyed as a main or side dish. You can also serve with lamb or seasoned ground meat
Lentil rice is a general name for a combined rice and lentil dish. Many cultures have their own versions such as this Persian adas polo or Arabic mujaddara
More Persian Rice Recipes
More Lentil Recipes
Looking for more recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Adas Polo - Persian Lentil Rice (Authentic Mums Recipe)
Ingredients
- 1 cup basmati rice
- ¾ cup dried green lentils (or brown)
- ½ teaspoon cumin seeds
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- *Optional good pinch of saffron threads and Advieh (spice mix - refer notes)
Topping (Optional)
- 1 onion - thinly sliced into half moons
- ½ cup sultanas / raisins
- 3 medjool dates - deseeded and chopped into quarters
- 1 tablespoon extra virgin olive oil
Instructions
Parboil Lentils and Rice
- Rinse lentils under water and check for any stones. Add to a small pot with 1 ½ cups water, cumin seeds and a pinch of salt
- Simmer over low-medium heat for ~15 minutes until about 90% cooked. Lentils should be tender with a slight bite. Then drain through a colander
- Separately add the rice to a non-stick pot and wash under water until the water is clear. Fill the pot with water and add 1 teaspoon salt. Parboil over medium-high heat for ~15 minutes, until almost cooked but still tender and al dente
- Drain parboiled rice through a colander and rinse under cold water
- Whilst the rice is cooking, make the saffron water (if using). Grind the saffron threads to a powder consistency using a mortar and pestle
- Add ⅛ teaspoon saffron powder to a small glass with 2-3 tablespoons of boiling water and allow it to infuse
Layer and Cook
- Add 1 tablespoon olive oil to the non stick pot with 2 teaspoons of the saffron water
- Add ¼ of the rice followed by ¼ of the lentils and lightly stir together. Repeat once again, then if using sprinkle some advieh and a drizzle of the saffron water
- Continue layering the rice and lentils then sprinkle the top with adviehUse the handle of a spoon to make holes in the rice for air pockets, then drizzle with saffron water or regular water
- Wrap the lid with a clean kitchen towel and cook on the lowest heat for 45 minutesThen increase to medium-high heat for the final 3 minutes to make the crispy tahdig, watch closely to prevent burning
Topping and Serving
- While the rice is cooking, saute the onions in a medium saucepan with olive oil over low heat with a pinch of salt
- Once browned and caramelized add the sultanas, chopped dates, drizzle of saffron water and 1 teaspoon of olive oilSaute together until the sultanas have softened then remove from the pan
- Once rice is ready, remove the lid and place a large plate on the pot. Carefully flip the pot upside down. Slowly lift the pot up to reveal your rice topped with crispy tahdigServe up your Adas Polo topped with some of the sultana topping and enjoy!
Notes
- Lentils - always check for small stones and avoid overcooking, as they’ll become mushy when steamed with the rice
- Rice - washing the rice is crucial to remove excess starch, ensuring fluffier, lighter rice. Don’t rush the cooking process - steam the rice over low heat for a longer time to allow the tahdig to form slowly without burning
- Non Stick Pot - for crispy tahdig, use a non-stick pot to prevent the rice from sticking or burning
- Advieh - is a Persian spice mix you can find at your local Persian supermarket but as a substitute, you can also use a mix of cinnamon, cumin and nutmeg
- Garnish - caramelized onions and dried fruit are optional, but you can also serve with spiced ground beef or lamb for non-vegetarians/vegans
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