Adas Polo Persian Rice With Lentils Recipe

Ingredients for Adas Polo Persian Rice With Lentils

• 1 cup brown or green lentils, rinsed
• 1 ½ cups basmati rice
• Water
• Onion
• Garlic Cloves
• Salt
• Pepper
• Turmeric
• Cinnamon
• Nutmeg
• Cardamom
• Cumin
• Saffron
• ½ cup raisins
• Dates
• Potato
• Canola Oil
• Butter

How to Make Adas Polo Persian Rice With Lentils

1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
2. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the sliced onions and cook until caramelized, about 20 minutes, stirring occasionally.
3. Add the rinsed lentils, turmeric, cumin, cinnamon, salt, and pepper to the pot. Stir well and cook for 5 minutes.
4. Stir in the chicken or lamb (if using) and cook until browned.
5. Add the chicken or vegetable broth to the pot, bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until the lentils are almost tender.
6. Gently stir in the basmati rice and saffron (if using). Ensure the rice is fully submerged in the broth.
7. Increase heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until all the liquid is absorbed and the rice is cooked through. Do not lift the lid during cooking.
8. Once cooked, remove from heat and let it stand, covered, for 10 minutes to allow the steam to finish cooking the rice.
9. Gently fluff the rice with a fork and stir in the raisins. Serve hot, garnished with extra saffron threads (optional), chopped parsley, and a dollop of yogurt (optional). Enjoy!