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Adas Polo Recipe

Persian · Main course · 80 min total

Adas Polo is a fragrant Persian rice dish layered with lentils, dates, and caramelized onions, often served with saffron chicken or lamb. This recipe delivers a perfect balance of sweet and savory flavors.

Ingredients

• 2 cups basmati rice
• 1 cup green lentils, rinsed
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup pitted dates, chopped
• 1/2 cup raisins
• 1/4 cup butter or ghee
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons hot water
• 3 cups water

Instructions

1. Wash basmati rice in cold water until water runs clear. Soak in salted water for 30 minutes, then drain.
2. In a pot, cover lentils with water and bring to a boil. Reduce heat and simmer for 10 minutes until just tender but not mushy. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until deep golden brown, about 15 minutes. Add turmeric, cumin, salt, and pepper; cook 1 minute more.
4. Add chopped dates and raisins to the onions; cook for 2 minutes, stirring. Remove half of this mixture for garnish.
5. In a large pot, bring 3 cups water and 1 tablespoon salt to a boil. Add drained rice and cook for 6-8 minutes until grains are tender but still firm. Drain rice in a colander.
6. In the same pot, melt butter. Layer half the rice, then the lentils, then the onion-date mixture (not the reserved garnish). Top with remaining rice. Drizzle saffron water over the rice.
7. Cover the pot with a lid wrapped in a clean kitchen towel. Cook over low heat for 30-40 minutes, until rice is fluffy and a crust forms on the bottom.
8. To serve, gently fluff the rice, mixing layers. Transfer to a platter and top with reserved caramelized onion-date mixture.

Tips

• For a crispy tahdig (crust), increase butter to 1/3 cup and cook an additional 10 minutes.
• Serve with yogurt and fresh herbs like mint or parsley.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently.

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