Adas Polo ~ Lentils And Rice Pilaf

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Adas Polo: Aromatic Persian Comfort Food

Adas Polo, or Lentils and Rice Pilaf, is a beloved Persian dish that’s both hearty and flavorful. More than just lentils and rice, this dish is a symphony of textures and aromas, showcasing the delicate balance of sweet and savory flavors that define Persian cuisine.

This pilaf starts with a base of fluffy basmati rice, expertly cooked to achieve the perfect individual grains. Brown or green lentils, soaked beforehand for tenderness, are gently simmered with fragrant spices like cumin, turmeric, and saffron. The real magic happens when the cooked lentils are layered with the rice, often incorporating caramelized onions, raisins, and dates for a touch of sweetness and a satisfying chew.

The addition of these sweet components elevates Adas Polo beyond a simple lentil and rice dish. The sweetness beautifully complements the earthy lentils and adds complexity to each bite. Often, ground beef or lamb is added for extra protein and richness, making it a complete and satisfying meal.

Adas Polo is often garnished with fried onions and barberries for a pop of color and tartness. This dish is not only delicious but also visually appealing, making it a perfect centerpiece for family gatherings or a special occasion. Serve it with a side of Shirazi salad (cucumber, tomato, and onion salad) and yogurt for a complete and authentic Persian experience. Explore the delightful flavors of Adas Polo and discover why it’s a cherished staple in Persian homes!

Looking for a healthy and flavorful vegetarian option? Simply omit the meat! Adas Polo is incredibly versatile and can be adapted to suit your dietary preferences.

Ingredients

1 cup of basmati riceI find that this kind doesn’t need soaking1/2 cup of green lentil2 large onions- cut into slices4/5 good quality dates chopped into tiny cubes-I used1 tsp of saffron dissolved into few cubes of ice3 cups of water to cook the rice (drain method)2 cups of water to cook the lentilsSalt to your liking1 large potato (thinly sliced) of you like crispy potato at the bottom- also known as Tadig in FarsiCooking oil to fry and caramelize the onions“Piyaz Dagh” is caramelized fried onion in Farsi

Steps

Step one:Cook your lentils. Add the water and lentils into a sauce pan and bring to a boil. Cook for about 25-30 mins or until tender. Add salt to your likings then set asideStep two:Cook your rice. Bring your water to a boil, add some salt and add your rice.Cook for about 20 mins or until the rice is 3/4 way cooked.Drain and set aside.Step three:Add some oil into a pan, add your onions and cook on medium high, stirring occasionally.Once the onion is caramelized add your dates, add some saffron water and set asideFinal stepAdd some butter to the bottom of your pan (it’s better to use none stick).Arrange your potato on top and let it sear for a min. Then start layering the rice, lentil and onions.Poke some holes in the rice and pour the saffron water in the wholes.Add some butter. Cover the pan tightly with a cloth on it to absorb all of the steam.Cook on low for about 30-40 mins. (The longer you cook, the crispier the bottom will be)Fluff your rice with a fork. Serve and garnish with the remaining “Piyaz Dagh”