Adas Polo (Persian Lentil & Dates Rice Pilaf)

Adas Polo (Persian Lentil & Dates Rice Pilaf) Ingredients

1 cup of basmati rice- my go to brand is @authenticroyalfoods (chef’s secret)I find that this kind doesn’t need soaking1/2 cup of green lentil- I used @ziyadbrand2 large onions- cut into slices4/5 good quality dates chopped into tiny cubes-I used@ziyadbrand1 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 riceCook for about 20 mins or until the rice is 3/4 way cookedDrain and set asideStep three:Add some oil into a pan, add your onions and cook on medium high, stirring occasionallyOnce the onion is caramelized add your dates, add some saffron water and set asideFinal step :Add 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 onionsPoke some holes in the rice and pour the saffron water in the wholesAdd some butter Cover the pan tightly with a cloth on it to absorb all of the steamCook 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”