Adas Polo (Persian Lentil Rice)
Adas polo is a gorgeous layered saffron rice dish with rice, lentils, and sweet currants. It's a simple yet scrumptious dish that pairs well with meats like beef and lamb or is enjoyed on its own with a dollop of yogurt.
Servings: 6
Calories: 503kcal
Ingredients
- 1 ½ cups basmati rice
- 1 cup green lentils picked through to remove any rocks
- 1 cup dried currants washed in warm water, or sub. raisins, barberries, or chopped dates
- 1 yellow onion
- 3 tbsp sea salt
- 7 tbsp flavorless oil canola, sunflower seed, vegetable, etc.
- 1 pinch saffron optional, bloomed in 3 tablespoons of hot water*
- water
Instructions
- Bring 3 cups of water to a boil, add the lentils, and simmer for 15 minutes until tender***.
- In the meantime, dice or thinly slice the onion, and cook in 2 tablespoons of oil over medium heat, beyond the point where they turn translucent. You want them to brown, and this usually takes 10-20 minutes. Turn the heat off and add them to the bowl with the washed currants.
- Bring about 2/3 a pot water of water to boil. Add 3 tablespoons of salt.
- In the meantime, wash rice 5 times with cold to lukewarm water until the water runs clear.
- Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
- When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
- Add 3 tbsp of oil in a pot. Then gently add a third of the drained rice, half of the lentils, half of the currants, and half the onions. Then add another third of the rice, the rest of the lentils, currants, and onions, then the rest of the rice.
- Using the back side of a kitchen utensil, make 6 deep holes in the rice, top with the steeped saffron, then put the lid back on. Cook on medium heat, watching it carefully.
- When the lid gets foggy (this takes 3-5 minutes), pour a little oil over the rice - about 2 tbsp. Then put the lid back on** and turn the heat to the lowest possible setting.
- Cook for 30-45 min from when the oil is poured on top.
- Fluff the entire rice mixture with a fork to mix it all together and serve.
Video
Notes
You want the rice to still have a little bite. Persian rice is never served mushy.
If your pot does not have a glass lid, check for condensation on the top of the lid.
* You can bloom the saffron with ice overnight if you have the time to keep the aroma even more pungent.
My grandma adds about 1/4 teaspoon of cumin to the cooked onion and my mom leaves it out. Feel free to try it both ways and decide which you prefer.
** When steaming rice, we tie a kitchen towel around the lid to help absorb the excess moisture. This can be unsafe if you don't have experience because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping an eye on the pot.
*** Lentils in advance: Instead of cooking them, my grandmother soaks them in cold water for 2 days. Then, she keeps them portioned out in the freezer so she can skip having to cook them and makes this dish with ease.
Nutrition
Calories: 503kcal | Carbohydrates: 76g | Protein: 13g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 3504mg | Potassium: 573mg | Fiber: 12g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg
