Adas Polo - Persian Lentil Rice (Authentic Mums Recipe)
Welcome to Adas Polo a Persian Lentil Rice and a staple in our cuisine. It's healthy and delicious packed with protein and fiber and a dish my mama made all the time throughout my childhood
Servings: 4 as a main
Calories: 427kcal
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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!
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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
Nutrition
Calories: 427kcal | Carbohydrates: 76g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 582mg | Fiber: 13g | Sugar: 13g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 4mg