AI-generated image
Adas polo
Adas polo ba khorma: Persian lentil rice with dates, raisins and saffron
Adas polo is a homely Tehran weekday rice, also served at the Yalda winter-solstice gathering in December, when tables fill with dried fruit. Brown lentils and long-grain rice are layered and steamed together, then topped with dates and raisins warmed in butter with cinnamon, so every spoonful is savoury, earthy and lightly sweet. Unlike Levantine lentil-and-rice dishes, the rice keeps its long separate grains and gets a saffron crust underneath. Serve it with yogurt, a herb plate and salad shirazi for a complete meal. Chef's tip: cook the lentils separately until just tender but whole; they finish softening during the steam.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the rice and lentils
For the topping
To serve
Method
0/8 doneStep 1: Put 7 oz brown lentils in a pan with 1 litre of water and simmer over a medium heat for 15–18 minutes, until tender but still holding their shape. Drain and season with a pinch of ⅓ tbsp salt.
18 minStep 2: Meanwhile, fry 2 onion in 2 tablespoons of 2 tbsp sunflower oil over a medium heat for 15–20 minutes, stirring often, until deep golden and crisp at the edges. Lift out half for the topping.
18 minStep 3: Bring 2.5 litres of water to the boil with the rest of 2 ⅔ tbsp salt. Drain the 14 oz basmati rice, add it and boil for 5–6 minutes, until the grains bend but the centre is still firm. Drain and rinse with lukewarm water.
6 minStep 4: Heat the rest of 2 tbsp sunflower oil in a heavy non-stick pot over a medium heat. Spread a thin layer of rice over the base, then layer the remaining rice with the lentils, the onions left in the pan and sprinkles of 1 tsp advieh (Persian spice mix), building a loose dome.
Step 5: Poke 5 holes to the base, drizzle over half of ⅛ tsp saffron threads and 3 tablespoons of water, cover with a towel-wrapped lid and cook on medium-high for 8 minutes until it sizzles.
8 minStep 6: Turn the heat to its lowest and steam for 35–40 minutes, until the rice is fluffy and the base smells toasty.
40 minStep 7: For the topping, melt 1 ⅜ oz butter in a small pan over a low heat, add 4 oz soft dates, 2 ⅞ oz raisins and ½ tsp ground cinnamon and warm for 3–4 minutes, until the raisins plump up and glisten. A common mistake is frying them hot: raisins burn and turn bitter in seconds, so keep the heat low.
4 minStep 8: Spoon the rice and lentils onto a platter, drizzle with the rest of ⅛ tsp saffron threads and top with the dates, raisins and reserved crisp onions. Serve the crust in pieces and 10 ½ oz plain yogurt on the side.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 15 g
- Carbs
- 85 g
- Fat
- 13 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does adas polo take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.
Paneer biryani
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Plain cooked rice
Two reliable ways to cook plain rice. Method 1 lets the rice soak up all its water, for soft, fluffy rice to serve with curry and dal. Method 2 boils it in plenty of water and drains it, giving separate grains for fried rice, pilau and salads. Soaking first helps the grains cook evenly.
