Adas Polow - Rice with Lentils

عدس پلو Adas polow is one of the traditional Iranian dishes that I grew up with. It's a great rice dish to prepare when you don't have much time, yet want something delicious. Rice with lentils is not usually served in formal gatherings. However, you can make it for your family, close relatives and friends. That's what I do. Adas polow can be served with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice or you can cook it together with rice and lentils in the same pot.



Adas Polow (Rice with Lentils)

Ingredients:
Serves 4-6

2 cups rice
1 1/2 cups dried lentils
1/4 teaspoon ground saffron, dissolved in 3 tablespoons of hot water
1 small onion, finely chopped
Dash of cinnamon
1/4 teaspoon turmeric
Salt and pepper to taste
Vegetable oil or olive oil


Toppings:

Fried onion
1/2 cup raisins
1/2 cup chopped dates

Method:

1. Pick over the lentils and rinse a couple of times. Place in a pot, add  2 1/2 cups of water, and bring to a boil on medium-high heat. Reduce heat to medium-low, add 1/4 teaspoon salt, cover, and cook for about 20 minutes, or until the lentils are soft and little liquid is left in the pot. Set aside.
2. Rinse rice with cool water, soak in 3-4 cups of water with 2 tablespoons of salt for a couple of hours. 
3. Saute chopped onions in 2 tablespoons of oil on medium heat until the onions begin to soften, add turmeric, stir, Add the raisins, dates, a dash of cinnamon, saute lightly for a couple of minutes. Set aside
4. In a large non-stick pan, bring 4 cups of water to a rapid boil. 
5. Drain rice and pour into the boiling water. Bring water back to a boil for 10 minutes on medium-high heat. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water.  
6. Wash the pot and return it to the heat. Add a couple of tablespoons of vegetable oil to the pot. With a large spatula, place a layer of rice into the pot, place a layer of cooked lentils, then another layer of rice, and continue building it into a pyramid shape. Spread the liquid saffron over the rice. In order to release the steam, make 2-3 holes in the rice with the bottom of the spatula. 
7. Cover and cook for 10 minutes on medium-high heat until rice is steaming, lower heat to medium-low and steam the rice for another 45-50 minutes.

Serve rice on a large platter topped with fried onions, raisins and dates. This dish is best served with mast o khiar and salad shirazi.

Enjoy!