Persian

Adas Polo

Adas polo is a fragrant Persian rice dish layered with tender lentils, spiced onions, raisins, dates, and saffron. This version includes a classic meat topping and a crisp tahdig, as it is often served at home.

▶Watch it madeAashpazi.com · 3:37

Ingredients

• Basmati rice1 cup
• Brown or green lentils1/2 cup
• Ground beef or lamb180g
• Yellow onions, thinly sliced2 medium
• Raisins1/3 cup
• Dates, pitted and sliced4
• Saffron threads1/4 tsp
• Hot water for saffron2 tbsp
• Ground turmeric1 tsp
• Ground cinnamon3/4 tsp
• Persian advieh or ground cumin1/2 tsp
• Ground black pepper1/4 tsp
• Fine sea saltto taste
• Unsalted butter3 tbsp
• Vegetable oil3 tbsp
• Lavash bread or thin potato slices for tahdigenough to cover pot base

Method

1. Rinse the basmati rice several times until the water runs mostly clear, then soak it in salted water for at least 20 minutes.
2. Rinse the lentils, place them in a small saucepan with plenty of water, and simmer for 15 to 20 minutes until just tender but not falling apart; drain and set aside.
3. Crush the saffron with a pinch of sugar or salt, stir it into 2 tablespoons hot water, and let it bloom.
4. Heat 2 tablespoons oil in a skillet and fry the sliced onions over medium heat until deeply golden, stirring often.
5. Remove half of the fried onions for garnish, then add the ground meat to the remaining onions and cook until browned.
6. Season the meat with turmeric, cinnamon, advieh or cumin, black pepper, and salt, then cook for 2 minutes until aromatic.
7. In a small pan, melt 1 tablespoon butter and gently sauté the raisins and sliced dates for 1 to 2 minutes until glossy and plump; do not let them burn.
8. Bring a large pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are soft at the edges but still firm in the center.
9. Drain the rice and rinse briefly with lukewarm water to stop the cooking.
10. Wash and dry the pot, then add 2 tablespoons oil and 1 tablespoon butter to the bottom and arrange lavash or potato slices in a single layer for tahdig.
11. Layer one third of the rice over the tahdig, scatter over some lentils, meat mixture, and raisin-date mixture, then repeat the layers, finishing with rice on top.
12. Poke several steam holes through the rice with the handle of a spoon, drizzle with the bloomed saffron and 1 tablespoon melted butter, and cover the lid with a clean kitchen towel.
13. Steam over medium heat for 8 minutes, then reduce the heat to low and cook for 30 to 35 minutes until the rice is fluffy and the tahdig is crisp.
14. Let the pot rest off the heat for 5 minutes, then spoon the rice gently onto a platter and garnish with the reserved fried onions.
15. Loosen the tahdig from the bottom of the pot and serve it alongside the adas polo.

Common questions