Persian Lentil and Saffron Rice

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Adas polo is a fragrant Iranian one-pot rice dish layered with tender brown lentils, golden caramelized onions, and saffron-infused basmati. The contrast of earthy lentils and delicate saffron-topped rice makes it a beloved Persian comfort food, often paired with yogurt or pan-fried fish.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 98 gCarbs
• 11 gFiber
• 14 gSugar
• 18 gProtein
• 620 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 10 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the lentils and rice

• 1 cup brown lentils, rinsed
• 2 cups basmati rice, rinsed and soaked 30 minutes
• 3 cups water for lentils
• 1 tablespoon salt, plus more for rice water
• 2 tablespoons unsalted butter, melted

For the caramelized onions and aromatics

• 2 large yellow onions, thinly sliced
• 1/3 cup neutral oil (sunflower or canola)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Medjool dates, pitted and chopped
• 1/4 cup golden raisins

For the saffron finish

• 1/2 teaspoon saffron threads, bloomed in 3 tablespoons hot water
• 2 tablespoons warm butter

Directions

1. Bring 3 cups water and 1/2 tablespoon salt to a boil in a saucepan. Add the rinsed lentils, reduce heat to medium-low, and simmer for 18-22 minutes until just tender but still holding their shape. Drain and set aside.
2. While the lentils cook, heat the oil in a wide skillet over medium-low. Add the sliced onions and a pinch of salt; cook slowly for 18-20 minutes, stirring often, until deeply golden and jammy. Stir in turmeric, cumin, and black pepper during the last 2 minutes.
3. Add the chopped dates and raisins to the onions and cook 2 minutes more until plump, then fold in the drained lentils and toss gently. Remove from heat and adjust salt.
4. Bring 6 cups water and 1 tablespoon salt to a vigorous boil in a large pot. Add the soaked, drained rice and boil 6-8 minutes until the grains are parboiled but still firm at the core. Drain thoroughly in a fine-mesh colander.
5. Rinse the pot, return it to the stove with 2 tablespoons melted butter, and scatter a few spoonfuls of rice over the bottom to form a crust. Layer half the remaining rice, then the lentil-onion mixture, then the rest of the rice, mounding into a cone.
6. Wrap the lid in a clean kitchen towel, set it firmly on the pot, and steam the rice over the lowest heat for 35 minutes. The towel captures steam so grains stay fluffy while a golden crust forms on the bottom.
7. Spoon the rice onto a platter, scraping up the crispy tahdig crust to serve alongside. Drizzle the bloomed saffron water and warm butter over the mound, drawing fork lines through the top so the saffron streaks the grains with gold.
8. Serve hot with plain yogurt, a side of pickled vegetables, or pan-fried fish such as kebab or smoked herring, if desired.

Cook’s Notes

• Always soak basmati for at least 30 minutes; this lengthens the grains for that signature fluffy, separated texture after steaming.
• Lentils and rice have different cooking times, so cook the lentils first and fold them under the rice to keep the grains light.
• Blooming saffron in hot (not boiling) water releases its color and aroma without bitterness; let it steep 10 minutes before drizzling.
• Resist lifting the lid during the final steam step – trapped heat is what creates the prized crispy tahdig rice crust at the bottom.
• For a heartier meal, layer in pre-cooked shredded chicken or lamb shoulder along with the lentils before the final steam.

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