Adas polo is an amazingly delicious Persian lentil rice that is topped with raisins, dates and barberries. Easy to make, this recipe can be made vegan or with meats. It is great for both weeknights or festive times.
Bring 2 cups of water to a rolling boil. Add the rinsed lentils and ¼ teaspoon salt. Lower the heat and cook until well done but not mushy (they should retain shape and have a nice bite), about 15 to 20 minutes. Drain the lentils and set aside.
Heat 2 tablespoon olive oil at medium high in a cooking pot. Add sliced onions and sauté until translucent. Then add minced garlic and continue to sauté until the onions are light golden brown.
Stir in the cooked lentils. Then add ¼ teaspoon salt, black pepper, turmeric, advieh and stir well. (See note for meat options)
Stove Top Method
In a large cooking pot, boil 6 cups of water with 1 tablespoon salt. Add the rinsed and drained basmati rice and let it come to a rolling boil at high heat. Cook the rice at medium high for 5-6 minutes until the rice grains are soft. Stir the rice occasionally while it is cooking. Drain the rice well in a colander and set aside.
Rice Crust (optional, skip to next step if not making this): At medium-high melt butter or ghee in a heavy bottomed/non stick cooking pot and spread it. Combine ½ cup of cooked rice with yogurt and 2 teaspoons of saffron water. Spread rice-yogurt mixture over the melted butter/ghee in pot. Tip: Adjust the oil, rice, yogurt and saffron used according to the pot size.
Stir ¼ cup of cooked rice with a teaspoon of saffron water and set aside this saffron rice for garnish.
Next, place the remaining cooked white rice and the onion-lentil mixture in several alternating layers.
Sprinkle saffron water all over. Be sure to also sprinkle 1 tablespoon of oil on the top.
Raise the heat to medium high for about 10 minutes and then lower it and simmer for about 20 minutes or more until the steam builds up well.
Rice Cooker Method
Cook rice with 2½ cups of water, 1 tablespoon oil and ½ teaspoon salt.
Rice Crust (optional, will need Persian style rice cooker, skip to next step if not making this): Melt butter/ghee in the rice cooker and spread it. Combine ½ cup of cooked rice with yogurt and 2 teaspoons of saffron water. Spread rice-yogurt mixture over the melted butter in pot. Tip: Adjust the oil, rice, yogurt and saffron used according to the pot size.
Stir ¼ cup of cooked rice with a teaspoon of saffron water and set aside for garnish.
Next, place the remaining cooked white rice and the onion-lentil mixture in several alternating layers. Sprinkle saffron water all over.
Steam the rice and lentil layers together for 15 to 20 minutes.
Dried Fruits
While the rice is cooking, heat one tablespoon of olive oil in a sauce pan. Add raisins, dates and almond slices (if using) and saute few minutes until almonds turn light brown. Using a slotted spoon remove the dried fruits to a plate.
In the same oil, saute the cleaned barberries and stir for a minute at low heat — not more, as they burn easily. Remove pan from heat.
Serve Adas Polo
Once the rice is ready (steaming), turn off the heat and let it rest five minutes. Lightly mix the layers of lentils and rice.
Plate the prepared rice on a serving platter. Garnish with sautéed raisins, dates, almonds and barberries. Scatter some saffron rice on top. Serve the rice crust (tahdig) if prepared, on the side.
This rice dish goes well with a yogurt salad such as Mast-O-Khiar.
Notes
Rice:
Rinse rice several times until the water is clear and not starchy. Always check package for cooking times or test it out with a small quantity first.
To make the rice crust, use a conventional heavy bottomed cooking pot, a non stick pot or a Persian rice cooker.
Ask for premium variety among the popular brands of long grain basmati rice at your Indian grocery store. India Gate, Royal and Zebra are some options to consider.
Advieh, the Persian spice mix and barberries (zereshk) are available at Persian or middle eastern stores and online. You may substitute advieh with mild mediterranean or middle eastern mixed spice blend.
How to clean barberries (zereshk): Remove the tiny stems and place the berries in a colander and immerse in a bowl of cold water for about 20 minutes, until all the sand settles in the bottom of bowl. Rinse the berries very well to make sure there is no sand.
Make Ahead: The lentils can be cooked a day ahead and refrigerated. Onions can be sautéed and seasoned on the previous day as well. The lentil-onion mixture can be frozen and used later with rice.
Leftovers: Can be refrigerated for 4 to 5 days. You can freeze lentil rice for couple months. Thaw and reheat. Sprinkle some water as needed while reheating.
Optional meat or Chicken:
You may add 1 lb ground meat (beef or lamb) to half the sautéed onions and cook it until well done. Add that on top of the plated rice.
Alternatively you may cook 1½ lbs lamb shoulder (with bone) or 2 lbs chicken thighs with sliced onions, salt, pepper, turmeric and advieh until well done. It may take 1 ½ to 2 hours to cook lamb and 1 hour to cook chicken. Add the cooked meat or chicken to the lentils and sautéed onions. You may brown or broil (at high) the meat or chicken before or after cooking for added flavor.
Cook it in Oven: Alternatively, the rice and lentil layers may be placed in an oven proof dish, covered and then baked at 350 degrees F for about one hour.
For other variations, tips and serving suggestions, scroll up the page to the blog post.