Adas Polo
Persian lentil rice with caramelised onions, dates and raisins — fragrant with cinnamon and saffron.
Total time
90 min
Prep
50 min
Cook
40 min
Difficulty
medium
Cuisine
Mediterranean
vegetariangluten-free
Ingredients
400gbasmati rice, soaked
200ggreen lentils, cooked
3large onions, thinly sliced
100gdates, chopped
80graisins
1 tspground cinnamon
1 tspground cumin
1 pinchsaffron soaked in warm water
60gbutter
3 tbspvegetable oil
Instructions
1
Fry onions in oil very slowly 40 minutes until deeply caramelised.
2
Add dates, raisins and spices to onions, cook 5 minutes.
3
Parboil soaked rice in salted water 7 minutes, drain.
4
Mix cooked lentils with half the onion mixture.
5
Melt butter in a heavy pot, add a layer of plain rice.
6
Layer remaining rice with lentil mixture in the pot.
7
Pour saffron water over top, cover with a cloth and lid.
8
Cook on lowest heat 30 minutes. Serve topped with remaining caramelised onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
415
Protein
5.3g
Fat
23.1g
Carbs
49.5g
Fiber
3.1g
Sodium
10mg
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