Adas polo is one of the most famous, popular, and simple Persian pilafs which doesn’t take long to prepare and has lots of benefits for our health.
This easy and tasty dish is made of Persian rice and green lentils and can be a great and satisfying option for vegetarians as it is full of nourishment and proteins. It can be served with a mixture of fried onions, raisins, walnuts, chicken, meatballs, lamb, Shirazi salad, or yoghurt.
What are the Ingredients?
- 4 cups rice
- 2 cups green lentils
- 10 cups water
- salt & pepper
- 1 teaspoon turmeric
- 1 potato
- 50 grams of dried raisins
- 10 walnuts
- Brewed Saffron
- 2 Onions
- 1 pinch of Cinnamon
- 1 teaspoon Turmeric
- Olive oil
|Preparation time: 20 minutes||Cooking time: 60 minutes||Cooking method: cooking|
|Cooking Skills: Easy||Meal: Lunch/dinner||Suitable for: 4 people|
How to prepare Adas Polo?
Step 1: Preparing Ingredients
Rinse the rice and soak it in salted water for at least an hour.
Soak the raisins for half an hour. Rinse and drain. Set aside.
Chop the walnuts. Set aside.
Brew saffron: put 1/2 tsp ground saffron in a cup. Add 1/2 cup hot water. Cover and let it steep for 30 minutes (the remaining brewed saffron can be refrigerated for 1 month).
Step 2: Preparing Lentils
Rinse the lentils in cold water and put them in a pot. Pour some water and bring it to a boil over high heat. Reduce the heat to medium-low then add some salt, cover and cook for about 20 minutes until the lentils are fully cooked. Set aside.
Step 3: Preparing Rice
Fill a large nonstick pot with 10 cups of water, and add turmeric. Bring to a boil over high heat. Add the rinsed rice to the boiling water, and continue cooking over medium to high heat. Stir occasionally.
After 5-6 mins. scoop some rice grains from the water using a slotted spoon. Break on grain in half to make sure it is ‘’al dente’’. The rice should be firm in the centre and soft on the outside. Add cooked lentils, and stir gently. Drain the mixture and rinse with cold water.
Step 4: Preparing Tahdig and Cooking Rice
Pour some oil into a nonstick pot. Slice the potato and put them onto the bottom of the pot to make Tahdig. Scoop the mixture of rice and lentils with a big spatula into the pot and shape a pyramid. Wrap the lid with a clean cotton towel and cover the pot. Put it over medium to low heat for 45 minutes.
Step 5: Preparing Toppings
Chop the onions. Pour some oil into a frying pan and stir fry the onions over medium heat until the onions begin to soften, add the turmeric, soaked raisins, chopped walnuts, and a pinch of cinnamon and stir. Lightly sauté for a few minutes then set aside.
Step 6: Serve
Scoop out the rice into a big platter and shape a pyramid. Use brewed saffron on top of the rice for more flavor and color. Garnish with the slices of potato Tahdig and the topping.
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