Adas Polow (Persian Rice And Lentils)
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water (hot)2 cups
Lentil (dry, rinsed)1 cup
Vegetable Oil (divided)2 large
Onion (thinly sliced)1 tsp
Saffron3 cup
Date (pitted, chopped)3 cup
RaisinDirections:
1
Place the rice in a bowl, and cover with water
2
Soak the rice for about 3 hours, and drain off the water
3
Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan
4
Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes
5
Drain the liquid from the rice, and set the rice aside
6
Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils
7
Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes
8
Remove from heat
9
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes
10
Set the onions aside
11
Dissolve the saffron in 1/3 cup of hot water, and set aside
12
In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot
13
Top the rice with the lentils, and cover the lentils with the remaining rice
14
Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes
15
Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes
16
To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow
17
Decorate the polow with dates, raisins, and fried onions