ADAS POLO - PERSIAN RICE WITH LENTILS
A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish.
Provided by Barbell Bunny
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
- In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
- Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
- In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
- Add a layer of rice.
- Add a layer of lentil-raisin mixture.
- Continue layering, ending with a final layer of rice.
- Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
- Drizzle melted butter and saffron water over your rice.
- Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
- Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
- Serve.
Nutrition Facts : Calories 747.5, Fat 14.9, SaturatedFat 8, Cholesterol 30.5, Sodium 702.8, Carbohydrate 141.8, Fiber 14.2, Sugar 37.3, Protein 17.3
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