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Persian Adas Polo with Saffron and Dried Fruits

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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
275 min
SERVINGS
8 servings
Dinner Middle Eastern Persian
Persian Adas Polo with Saffron and Dried Fruits
Ingredients
  • 1 pound uncooked white rice
  • 4 cups water, or as needed
  • 1/2 teaspoon salt
  • 2 cups water, or more as needed
  • salt to taste
  • 2 cups dry lentils, rinsed
  • 1/4 cup vegetable oil, divided
  • 2 large onions, thinly sliced
  • 1/2 teaspoon saffron
  • 1/3 cup hot water
  • 3/4 cup pitted, chopped dates
  • 3/4 cup raisins
Instructions
1
Start by placing the rice in a container, then cover it with water to create an environment conducive to rehydration. Allow the rice to soak for approximately 3 hours, after which drain off any excess water present.
2
Next, combine the rice, half a teaspoon of salt, and four cups of water in a saucepan. Bring this mixture to a boil over high heat, then gradually reduce the temperature to medium-low and cover it. Continue cooking until the rice is partially cooked, which should take around 10 minutes.
3
Subsequently, remove the liquid from the rice and set it aside. In a separate saucepan, bring two more cups of water and a small amount of salt to a boil. Add the lentils to this mixture, stirring occasionally until they become tender and soft.
4
Remove the saucepan from the heat source. In a separate pan, heat two tablespoons of vegetable oil over medium heat and cook the onions until they turn golden brown. This process should take around 20 minutes, after which you can set the onions aside.
5
Dissolve the saffron in one-third cup of hot water, creating a flavorful liquid. Set this aside for later use.
6
In a large non-stick pot with deep sides, heat two tablespoons of vegetable oil until it starts to shimmer. Add half of the rice to the pot, covering the bottom with this layer. Next, add the lentils on top of the rice, followed by the remaining rice to cover them. Reduce the heat to low and cover the pot.
7
Continue cooking until the rice is completely tender, with a golden brown crust forming on the bottom of the pot. This should take around 20 minutes.
8
Pour the saffron water over the rice and lentils, cover the pot again, and allow it to cook until the liquid is absorbed. This should take an additional 10 minutes.
9
Finally, serve the polo by spooning it into a serving dish and placing pieces of the crusty rice layer on top. Decorate this with dates, raisins, and fried onions to create a visually appealing dish.