Adas Polo (Persian Lentil Rice)

Method8 steps · about 1 hr 25 min

1. 1

   Step 1: Sprinkle the saffron (¼ teaspoon) over the ice cubes (3) placed in a small bowl and let it melt at room temperature. This will be your bloomed saffron.

   Uses ¼ teaspoon ground saffron · 3 ice cubes

2. 2

   Step 2: Bring the separate 2 cups lentil water to a boil. Add the green lentils (1 cup) and cook about 20 minutes until partly tender but not mushy. Drain and briefly rinse with cold water.

   Cook lentils · 20 minUses 1 cup green lentils · 2 cups water for lentil cooking

3. 3

   Step 3: Rinse the 2½ cups basmati rice several times until the water runs clear. Bring a large pot of fresh water to a boil, add a generous pinch of salt and the rice. Cook 5–7 minutes until tender outside but firm inside. Add the prepared lentils, stir gently, then drain and briefly cold-rinse.

   Par-cook rice · 7 minUses 2½ cups basmati rice · Plenty of water for rice boiling and separate rice/lentil rinses; drained · A generous pinch of salt for rice-boiling water; discarded · Part-cooked drained green lentils

4. 4

   Step 4: Dry the same pot and add the 4 tbsp neutral oil. Peel and cut the potato into ⅓-inch slices, if not already prepared, and arrange over the bottom. Mix 1 cup of the prepared rice/lentil mixture with the bloomed saffron and spread over the potatoes. Add the remaining rice/lentils on top, packing gently.

   Uses 4 tablespoons neutral oil · 1 russet potato (peeled and sliced into 1/3 inch thick pieces) · Par-cooked drained rice and lentils · Saffron bloomed in melted ice

5. 5

   Step 5: Poke five steam holes through the rice with a spoon handle. Scatter 2 tbsp of the divided butter (2 tbsp) over it. Fit a tight lid wrapped in a clean kitchen towel, keeping the towel away from the burner. Cook over medium heat for about 45 minutes until the rice is tender.

   Steam rice · 45 minUses Layered potato tahdig and saffron lentil rice · 2 tbsp butter from the 6 tbsp supply, for rice

6. 6

   Step 6: Meanwhile heat the separate olive oil (2 tablespoons) in a large pan over medium-high heat. Cook the onion (1) until translucent and slightly golden. Add the ground beef (1 pound) and cook until browned, breaking it up; finish to 71°C/160°F in the centre before tasting. Stir in turmeric (½ teaspoon), cinnamon (½ teaspoon) and the topping salt (1 tsp) and pepper to taste. Omit this meat topping only if choosing the author’s vegetarian alternative.

   Uses 2 tablespoons olive oil · 1 onion (finely chopped) · 1 pound ground beef · ½ teaspoon turmeric · ½ teaspoon cinnamon · 1 tsp kosher salt for the ground-beef topping, or to taste · 1/4 tsp black pepper

7. 7

   Step 7: In a separate pan melt 2 tbsp of the remaining butter and sauté the raisins (1 cup) about 5 minutes until plump and glossy. Remove and reserve. Melt the final 2 tbsp butter in the same pan and sauté the pitted dates (1 cup) 5–7 minutes until slightly softened.

   Uses Remaining 4 tbsp butter: 2 tbsp for raisins and 2 tbsp for dates · 1 cup raisins · 1 cup pitted dates

8. 8

   Step 8: Turn off the rice heat and let it rest 10 minutes. Scoop onto a platter and arrange the potato tahdig beside it. Add the cooked beef topping if selected, raisins and dates on top, or layer them between the rice portions.

   Rest rice · 10 minUses Tender steamed lentil rice with potato tahdig · Fully cooked spiced beef topping, if selected · Separately sautéed raisins and dates