📝 About This Recipe
Adas Polow is a masterpiece of Persian comfort food, balancing the earthy heartiness of brown lentils with the jewel-like sweetness of sautéed raisins and dates. This aromatic rice dish is a celebration of textures, featuring fluffy long-grain basmati and the legendary 'Tahdig'—a golden, crunchy crust at the bottom of the pot. Infused with high-quality saffron and warm cinnamon, it is a nourishing, aromatic experience that embodies the soul of Iranian home cooking.
🥗 Ingredients
The Rice and Lentils
- 3 cups Basmati Rice (high-quality long grain, rinsed until water runs clear)
- 1.5 cups Brown Lentils (picked over and rinsed)
- 2 tablespoons Salt (for the rice parboiling water)
- 8 cups Water (for boiling)
The Aromatic Topping
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 cup Black Raisins (soaked in water for 10 minutes then drained)
- 1/2 cup Pitted Dates (halved lengthwise)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Turmeric Powder
- 4 tablespoons Neutral Oil (grapeseed or vegetable oil)
- 2 tablespoons Butter (unsalted)
The Saffron and Tahdig
- 1/2 teaspoon Saffron Threads (ground and dissolved in 3 tbsp hot water)
- 1 layer Lavash Bread or Thinly Sliced Potato (for the bottom of the pot)
- 2 tablespoons Butter (melted for the rice finish)
👨🍳 Instructions
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1
Place the lentils in a small pot with 3 cups of water. Bring to a boil, then simmer over medium-low heat for about 15-20 minutes until tender but still holding their shape. Drain and set aside.
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2
While lentils cook, soak the rinsed basmati rice in lukewarm salted water for at least 30 minutes to ensure the longest possible grains.
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3
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and sauté until deep golden brown and caramelized (about 15 minutes). Add turmeric, cinnamon, and cumin in the last minute.
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4
Add the raisins and dates to the skillet with the onions. Sauté for 2-3 minutes until the raisins plump up. Remove from heat and stir in 1 tablespoon of the prepared saffron water.
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5
Bring a large non-stick pot of water (about 8 cups) to a boil with 2 tablespoons of salt. Add the soaked and drained rice. Boil for 5-7 minutes until the grains are soft on the outside but still have a firm bite in the middle (al dente).
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6
Drain the rice in a fine-mesh colander and rinse quickly with lukewarm water to stop the cooking process and remove excess starch.
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7
In a large bowl, gently fold the cooked lentils into the parboiled rice. Be careful not to break the rice grains.
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8
Clean the large pot and add 2 tablespoons of oil and 1 tablespoon of water to the bottom. Place a layer of Lavash bread or sliced potatoes to cover the bottom; this will become your Tahdig.
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9
Mound the rice and lentil mixture into the pot in the shape of a pyramid. Using the handle of a wooden spoon, poke 3-4 holes into the rice mound to allow steam to escape.
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10
Cover the pot with a tight-fitting lid wrapped in a clean kitchen towel (Damkani) to absorb moisture. Cook on medium-high for 5 minutes to set the crust.
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11
Reduce heat to low. Drizzle the remaining melted butter and saffron water over the rice. Cover again and steam for 45-50 minutes.
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12
Once finished, gently scoop the fluffy rice onto a platter. Garnish the top generously with the onion, raisin, and date mixture. Carefully remove the crispy Tahdig from the bottom and serve on the side or on top of the rice.
💡 Chef's Tips
Always use high-quality long-grain Basmati rice for the characteristic fluffy texture. Do not overcook the lentils in the first step; they should be 'al dente' as they will steam further with the rice. The kitchen towel (Damkani) is essential—it prevents steam from dripping back onto the rice, which would make it soggy. If you prefer meat, you can add small 'Kufteh Ghezel' (tiny meatballs) to the raisin and onion mixture. Be generous with the oil at the bottom of the pot; it is the secret to a perfectly golden and releaseable Tahdig.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian cucumber and yogurt dip) to balance the warmth. Pair with a fresh Shirazi Salad (diced cucumbers, tomatoes, and onions with lime dressing). Accompany with Torshi (Persian pickled vegetables) for a sharp, acidic contrast. A glass of Doogh (savory yogurt drink with dried mint) is the traditional beverage of choice. For a festive touch, garnish with a handful of toasted slivered pistachios or almonds.