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Adas Polo: Persian Rice and Lentils with Caramelized Onions, Dates, and Raisins Recipe

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★★★★★

4.5 from 71 reviews

Adas Polo is a traditional Persian dish combining fragrant basmati rice and green lentils with the rich flavors of caramelized onions, sweet dates, and plump raisins. Enhanced with ground cinnamon and saffron, this recipe features a beautifully crisp tahdig layer, creating a perfectly balanced, comforting, and aromatic meal.

Ingredients

Scale

Rice and Lentils

  • 2 cups Basmati rice
  • 1 cup green lentils (or brown lentils)
  • 2 teaspoons ground cinnamon
  • 2 tablespoons kosher salt
  • 1/2 teaspoon ground saffron (from saffron threads)
  • 1/3 cup water (for blooming saffron)

Vegetables and Flavorings

  • 1/4 cup extra virgin olive oil
  • 2 yellow onions, finely sliced
  • 1 cup raisins
  • 8 Medjool dates, pitted and quartered
  • 2 tablespoons neutral oil (vegetable oil recommended)

Instructions

  1. Rinse and soak the rice: Rinse the basmati rice under cold water until the water runs clear. Place in a bowl, cover with cold water about two inches above the rice, and soak for at least 30 minutes or overnight for best results. Drain before cooking.
  2. Bloom the saffron: Grind saffron threads into a fine powder using a mortar and pestle or spice grinder. Combine the ground saffron with 1/3 cup water in a small bowl and set aside to bloom, releasing its color and aroma.
  3. Cook the lentils: Place lentils in a medium saucepan, cover with water two inches above, and bring to a boil over medium-high heat. Simmer until lentils are tender on the outside but still slightly firm in the center, about 20 minutes. Drain using a fine mesh strainer.
  4. Season the lentils: Return drained lentils to the pan off the heat. Stir in the ground cinnamon and 1 tablespoon of extra virgin olive oil until combined. Set aside.
  5. Prepare the onions: Heat a large cast iron skillet over medium-high heat and add the remaining 3 tablespoons of olive oil. When shimmering, add the sliced onions and sauté, stirring regularly, until golden and crisp, about 20 minutes. Adjust heat as needed to prevent burning. Using a slotted spoon, transfer onions to a paper towel-lined plate to drain.
  6. Season the raisins: In the same skillet, reduce heat to low and add raisins. Stir for about 1 minute, coating them in the onion-flavored oil. Transfer raisins to a bowl and set aside.
  7. Parboil the rice: In a large non-stick pot, bring 8 cups of water with 2 tablespoons kosher salt to a boil over high heat. Add soaked and drained rice and cook 5 to 7 minutes until slightly softened but still firm. Drain rice through a fine mesh strainer and stir into the cinnamon-spiced lentils mixture. Rinse the pot and return it to the stove.
  8. Prepare the tahdig layer: In a medium bowl, combine 1 cup of the cooked rice and lentil mixture with 1 tablespoon of the bloomed saffron water. Gently stir until the rice turns a golden yellow color.
  9. Crisp the tahdig layer: Pour 2 tablespoons of the neutral (vegetable) oil into the pot. Without turning on the heat, add the saffron-infused rice and lentil mixture and gently press it into an even layer using the back of a spoon.
  10. Layer the rice: Add the remaining rice and lentil mixture on top without pressing down. Scatter the caramelized onions, then the raisins, dates, and drizzle the remaining saffron water over the top. Use a spoon to poke five evenly spaced holes through the rice, reaching the bottom of the pot to allow steam circulation.
  11. Steam the rice: Cover the pot with a lid and bring heat to high until steam starts to rise. Reduce the heat to low and continue steaming for 1 hour, ideally wrapping a clean tea towel around the lid to absorb moisture and prevent condensation dripping. Monitor closely to avoid burning the tahdig.
  12. Serve the rice: Remove the lid and gently fluff the rice to mix the layers. Use a spatula to carefully lift the crispy tahdig (bottom crust) from the pot, either serving it whole or broken into pieces alongside the rice in the serving dish.

Notes

  • For best flavor and texture, soak the rice overnight instead of the minimum 30 minutes.
  • Use a heavy-bottomed pot or cast iron to ensure even cooking and prevent burning the tahdig.
  • The tahdig layer is the prized crispy crust at the bottom; avoid stirring vigorously to keep it intact.
  • Blooming saffron is essential to unlock its full flavor and vibrant color.
  • You can substitute green lentils with brown lentils if preferred.
  • Adjust cinnamon quantity based on personal taste for spiciness.

Keywords: Persian rice, lentils, Adas Polo, caramelized onions, saffron rice, tahdig, Middle Eastern cuisine, vegetarian Persian recipe

Find it online: https://yumwithmia.com/adas-polo-persian-rice-and-lentils-with-caramelized-onions-dates-and-raisins-recipe/