Adas Polo Lentil Rice

Lentils and rice are stalwart Persian pantry staples and the combination of the two gives us a humble dish that epitomizes the comforts of home. Adas Polo is the Persian cousin of the other beloved lentil and rice dish enjoyed across the Middle East—mujadara. The addition of golden brown onions, dates, and raisins sautéed with a drizzle of sweet saffron not only adds texture and color here but are a reflection of everything worth celebrating in the Persian pantry. Adas Polo has become a festive side dish at many Iranian-American Thanksgiving tables, with the warm spices and dried fruits giving it a festive autumnal appeal. You can also try a combination of raisins and dried cranberries. Prepare Adas Polo either chelo-style with tahdig (lavash and potato tahdig are best to act as a barrier against the dried fruits—see here) or kateh-style as I have here with white or nutty brown rice, or in an Iranian rice cooker. No matter how you serve it, this is a satisfying but unassuming dish. We like to tuck into Adas Polo simply with a side of plain yogurt, Tomato Cucumber Salad, and maybe a soft-boiled egg. But you can also serve it with Everyday Turmeric Chicken (here) or Saffron Chicken (here).

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Step 1

Place the lentils in a medium saucepan. Cover with 1¾ cups water and add 1 teaspoon of the salt. Partially cover and bring to a boil over high heat. Reduce the heat to medium-low and cook until all the water has evaporated and the lentils are softened but not completely cooked through, about 20 minutes. If the lentils are ready but there’s still water in the pot, drain the lentils. If the water is absorbed but the lentils aren’t ready yet, add a little more water and cook longer. You just don’t want mushy lentils. Set aside.

Step 2

Meanwhile, place the rice, stock, and 2 tablespoons butter in a large pot and bring to a boil over high heat. Add the remaining 2 teaspoons salt, and give a stir. Cover, reduce the heat to low, and cook just until the stock has been absorbed, about 12 minutes. It’s okay to lift the lid to check, if you don’t have a glass lid.

Step 3

Meanwhile, prepare the dried fruit mixture. Melt the remaining 2 tablespoons of butter over medium-high heat, and add the onion. Cook, stirring frequently, until golden brown, about 12 minutes. Play with the heat, turn it down a little if you need to. Reduce the heat to medium-low. Add the dates, raisins, cinnamon, and saffron water (careful, the saffron water will hiss as it hits the hot pan), and a sprinkle of salt. Stir and cook until the dried fruits just soften, about 3 minutes. Remove from the heat and partially cover so it doesn’t dry out. You can also set aside about a tablespoon of the fruit mixture to use as topping when serving if you like.

Step 4

As soon as the rice has absorbed all the water, sprinkle in the cumin in between the rice grains, gently mixing as you go. Fold in the lentils and the dried fruit mixture in the pot. Or tip the rice out onto a platter or bowl, gently fold in the lentils and dried fruit, and return everything back into the pot. Wrap the lid in a kitchen towel or a couple of layers of paper towels to catch the condensation. Make sure the kitchen towels or paper towels are secured up top so they don’t catch fire! Place the lid firmly back on the pot. Cook on low until the lentils and rice are cooked through and fluffy, and all the flavors have melded, about 30 minutes.

Step 5

Gently fluff with a spoon, scatter the reserved dried fruit mixture on top, and serve.

Step 6

MAKE AHEAD: The lentils can be parboiled a few hours in advance and set aside until ready to use. Don’t prepare the fruit mixture in advance as it can dry out.

Step 7

PLAN AHEAD: Adas Polo can be stored in the fridge (up to 3 days) and in the freezer (up to 3 months). Drizzle with water when reheating to plump up the rice and lentils again.