Adas polo

Step 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.

Step 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.

Step 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.

Step 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.

Step 6: Turn the heat to its lowest and steam for 35–40 minutes, until the rice is fluffy and the base smells toasty.

Step 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.

Step 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.