Adas Polo (Lentil Rice) Recipe

• 2 cups basmati rice
• 1 cup green lentils
• 1 lb ground lamb or beef
• 1 large yellow onion, finely chopped
• 1/2 cup golden raisins
• 1/2 cup Medjool dates, pitted and sliced
• 1/4 cup slivered almonds
• 1/4 cup pistachios, roughly chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground saffron, steeped in 2 tablespoons hot water
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sea salt (plus more for rice water)
• 1/4 cup unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 large Yukon Gold potato, peeled and sliced into 1/4-inch rounds (for tahdig)
• 1/4 cup fresh parsley, finely chopped (for garnish)

Adas Polo Instructions

1. Place 2 cups of basmati rice in a large bowl and rinse under cold water, swirling gently, until the water runs clear. Drain and repeat 3-4 times. Cover the rice with fresh water and let it soak for 1 hour.
2. Rinse 1 cup of green lentils and place them in a saucepan with 3 cups of water and 1/4 teaspoon sea salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until just tender but not mushy. Drain and set aside.
3. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 large finely chopped yellow onion and sauté for 5-7 minutes until golden and soft.
4. Add 1 lb ground lamb or beef to the onions. Cook, breaking up the meat, until browned and cooked through, about 8 minutes. Stir in 1/2 teaspoon each of ground cinnamon, cumin, and turmeric, 1/4 teaspoon ground black pepper, and 1/2 teaspoon sea salt. Cook for 2 more minutes until fragrant.
5. Add 1/2 cup golden raisins and 1/2 cup sliced Medjool dates to the meat mixture. Sauté for 2 minutes until the fruit is plump. Remove from heat and set aside.
6. Bring a large pot of water to a boil. Add a generous pinch of salt. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes, stirring occasionally, until the rice is just al dente. Drain the rice in a colander and rinse briefly with lukewarm water.
7. In a large nonstick pot, melt 1/4 cup unsalted butter over medium heat. Arrange the Yukon Gold potato slices in a single layer on the bottom of the pot for tahdig (crispy crust).
8. Layer one-third of the parboiled rice over the potatoes. Top with half of the cooked lentils and half of the meat and fruit mixture. Repeat with another third of the rice, the remaining lentils, and the rest of the meat mixture. Finish with the last third of the rice, mounding it into a pyramid shape.
9. Drizzle the steeped saffron water evenly over the top of the rice. Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
10. Wrap the lid of the pot with a clean kitchen towel and cover tightly. Cook over medium heat for 10 minutes, then reduce to low and steam for 40 minutes.
11. While the rice steams, toast 1/4 cup slivered almonds and 1/4 cup chopped pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
12. When the rice is done, carefully invert the pot onto a large serving platter to reveal the tahdig. Gently fluff the rice with a fork.
13. Sprinkle the toasted almonds, pistachios, and 1/4 cup finely chopped fresh parsley over the top as garnish before serving.