Adas Polow (Persian Rice and Lentils)

Method5 steps · about 4 hr 40 min

1. 1

   Step 1: Place the rice in a bowl, and cover with water (4 cups). Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.

   Parboil rice · 10 minUses 1 pound uncooked white rice · 4 cups water, or as needed · ½ teaspoon salt

2. 2

   Step 2: Bring 2 cups water and a pinch of salt to a boil. Stir in the lentils and cook over medium heat until tender, 15 to 20 minutes, adding more water as needed to keep the lentils cooking. Remove from the heat.

   Cook lentils · 20 minUses 2 cups water, or more as needed · A pinch of salt for the lentils · 2 cups dry lentils, rinsed

3. 3

   Step 3: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions (2 large), stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron (½ teaspoon) in 1/3 cup of hot water, and set aside.

   Uses 2 tablespoons vegetable oil for the onions · 2 large onions, thinly sliced · ½ teaspoon saffron · ⅓ cup hot water

4. 4

   Step 4: In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.

   Steam rice layers · 20 minUses Remaining 2 tablespoons vegetable oil for the rice crust · Parboiled drained rice · Cooked lentils · Saffron water

5. 5

   Step 5: To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins (¾ cup), and fried onions.

   Uses Cooked layered rice and lentils with crisp crust · Fried onions · ¾ cup pitted, chopped dates · ¾ cup raisins