Adas Polo Recipe - Persian Lentil Raisin and Date Rice | igotitfrommymaman.com #persianrecipes
Persian Classics,  Persian Rice,  Uncategorized,  Vegetarian

Adas Polo – Persian Lentil, Raisin and Date Rice

Adas Polo is a delicious Persian rice dish, that’s adorned with lentils, raisins and dates. The lentils provide a source of protein, while the raisins and dates give the dish its natural sweetness.

It makes a wholesome vegetarian meal, however if you’re not satisfied with the meatless version, you can add mince/ground beef or lamb to it. That’s what I did this time, so that I could tell you how. But if you want my honest opinion, Adas Polo doesn’t need any meat.

I received such positive reactions for my teaser post of Adas Polo from you guys, that I decided to write up the recipe today instead of the usual Tuesday.

Adas Polo Recipe - Persian Lentil Raisin and Date Rice | igotitfrommymaman.com #persianrecipes

Ingredients

340g/2 cups basmati rice

100g/1/2 cup lentils

1 onion

5 dates

50g/1/3 cup brown raisins

300g/10.5oz mince/ground beef or lamb (optional)

4 tbsp vegetable oil

1 tbsp melted ghee or butter (optional)

1/2 tsp cinnamon

1/4 tsp black pepper (optional for meat)

1/4 tsp saffron

1 tbsp salt + extra to taste

Time

Prep: 30 min

Cook: 1h 30min

Total: 2h

Method of cooking Adas Polo

Soak the saffron

Combine the saffron with a few tbsp of freshly boiled water. Set it aside in a warm place until you need it.

Cook the lentils

Wash the lentils and cook them in simmering water for about 30 min. The cooking time may vary from brand to brand. It’s important not to overcook them, because they will steam further, together with the rice.

Once just cooked, drain them and set them aside.

Parboil the rice

Wash the rice until the water almost runs clear.

Bring 5 cups/1.2l of water together with 1 tbsp of salt to boil in a pan. Once boiling, add the rice to it and keep the temperature high to bring it back to boiling again.

Let the rice parboil for 3 to 7 minutes. The exact time varies from brand to brand. I recommend removing a rice corn every minute or so to see if it is half cooked. Split it in half with your fingernail. The outside should be cooked and soft, while the centre should still be firm. 

Once the rice is parboiled to this stage, drain it in a strainer and rinse it thoroughly with cool water. This will interrupt the cooking process and wash off any excess salt. 

Layer and steam the rice

Add 2 tbsp vegetable oil and 2 tbsp water to a coated pan and place it over medium heat.

Now add one layer of rice to the pan, then add a thin layer of lentils and sprinkle with a little cinnamon powder. Continue layering this way, until all the rice and lentils are used up. The rice should be in a pyramid or heap shape.

If you like, you can sprinkle a tbsp melted ghee or butter over the rice.

Poke a few holes in it with the back of a wooden spoon. This helps the moisture evaporate and allows the rice to cook evenly. Once you see steam rising from the rice, cover the lid with a clean kitchen towel, press it firmly on the pan and reduce the heat to low.

Let the rice steam for 45 min over low heat.

Prep the other ingredients

If you’re adding meat to your Adas Polo, fry it in 1 tbsp of vegetable oil until golden brown. Season with black pepper and salt. You can add a few tsp of the saffron water to give it some extra special taste and colour.

Finely slice the onions and gently fry them in 1 tbsp of vegetable oil for about 10 minutes until golden. Wash the raisins and add them to the pan. Fry both together for another 30 seconds. Remove both from the heat. The raisins shouldn’t be fried for longer, because they’d bloat and burst.

Remove the onions and raisins from the pan. Halve the dates and remove the stones. Fry the dates in the remaining oil for about 1 minute.

Combine the ingredients

Wet the tip of a kitchen towel and hold it against the side of the rice pan. If it makes a sound like ‘tssss’, your rice is ready.

Remove the lid and replace it with an upside down plate. Carefully flip the pan over. If the tahdig doesn’t come out of the pan easily, you can submerge it in a sink filled with a little cool water. This usually does the trick.

Transfer the tahdig onto a separate plate. Remove about a quarter of the rice and combine it with the saffron water, until it’s turned evenly yellow.

Arrange the lentil-raisin rice with the saffron rice and the meat (if you’re adding it), onions, raisins and dates. Enjoy!

Adas Polo Recipe - Persian Lentil Raisin and Date Rice | igotitfrommymaman.com #persianrecipes

Adas Polo – Persian Lentil, Raisin and Date Rice

Course Main Course
Cuisine Persian
Keyword aabkesh rice, Adas Polo, dates, lentils, raisins, rice dish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Author Hami

Ingredients

  • 340 g basmati rice (2 cups)
  • 100 g lentils (1/2 cup)
  • 1 onion
  • 50 g brown raisins (1/3 cup)
  • 5 dates
  • 300 g mince/ground beef or lamb (optional) (10.5 oz)
  • 4 tbsp vegetable oil 
  • 1 tbsp melted ghee or butter (optional)
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper (optional for meat)
  • 1/4 tsp saffron
  • 1 tbsp salt + extra to taste

Instructions

Soak the saffron

  1. Combine the saffron with a few tbsp of freshly boiled water. Set it aside in a warm place until you need it.

Cook the lentils

  1. Wash the lentils and cook them in simmering water for about 30 min. The cooking time may vary from brand to brand. It’s important not to overcook them, because they will steam further, together with the rice.

  2. Once just cooked, drain them and set them aside.

Parboil the rice

  1. Wash the rice until the water almost runs clear.

  2. Bring 5 cups/1.2l of water together with 1 tbsp of salt to boil in a pan. Once boiling, add the rice to it and keep the temperature high to bring it back to boiling again.

  3. Let the rice parboil for 3 to 7 minutes. The exact time varies from brand to brand. I recommend removing a rice corn every minute or so to see if it is half cooked. Split it in half with your fingernail. The outside should be cooked and soft, while the centre should still be firm. 

  4. Once the rice is parboiled to this stage, drain it in a strainer and rinse it thoroughly with cool water. This will interrupt the cooking process and wash off any excess salt. 

Layer and steam the rice

  1. Add 2 tbsp vegetable oil and 2 tbsp water to a coated pan and place it over medium heat.

  2. Now add one layer of rice to the pan, then add a thin layer of lentils and sprinkle with a little cinnamon powder. Continue layering this way, until all the rice and lentils are used up. The rice should be in a pyramid or heap shape. 

  3. If you like, you can sprinkle a tbsp melted ghee or butter over the rice.

  4. Poke a few holes in it with the back of a wooden spoon. This helps the moisture evaporate and allows the rice to cook evenly. Once you see steam rising from the rice, cover the lid with a clean kitchen towel, press it firmly on the pan and reduce the heat to low.

  5. Let the rice steam for 45 min over low heat.

Prep the other ingredients

  1. If you’re adding meat to your Adas Polo, fry it in 1 tbsp of vegetable oil until golden brown. Season with black pepper and salt. You can add a few tsp of the saffron water to give it some extra special taste and colour.

  2. Finely slice the onions and gently fry them in 1 tbsp of vegetable oil for about 10 minutes until golden. Wash the raisins and add them to the pan. Fry both together for another 30 seconds. Remove both from the heat. The raisins shouldn’t be fried for longer, because they’d bloat and burst.

  3. Remove the onions and raisins from the pan. Halve the dates and remove the stones. Fry the dates in the remaining oil for about 1 minute.

Combine the ingredients

  1. Wet the tip of a kitchen towel and hold it against the side of the rice pan. If it makes a sound like ‘tssss’, your rice is ready.

  2. Remove the lid and replace it with an upside down plate. Carefully flip the pan over. If the tahdig doesn’t come out of the pan easily, you can submerge it in a sink filled with a little cool water. This usually does the trick.

  3. Transfer the tahdig onto a separate plate. Remove about a quarter of the rice and combine it with the saffron water, until it’s turned evenly yellow.

  4. Arrange the lentil-raisin rice with the saffron rice and the meat (if you’re adding it), onions, raisins and dates. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Adas Polo! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more recipes? Here are my other Persian classics!

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Thanks for stopping by!

Adas Polo Recipe - Persian Lentil Raisin and Date Rice | igotitfrommymaman.com #persianrecipes

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