Adas Polo – Persian Lentil, Raisin and Date Rice
Aromatic Persian rice dish cooked with green lentils, raisins, and dates, layered with fragrant spices like cinnamon and turmeric, all gently steamed for the perfect sweet and savory bite.
Ingredients
Main Ingredients
- 1 cup Basmati rice rinsed and soaked till water runs clear
- ½ cup Green lentils rinsed and pre-cooked tender
- ½ cup Raisins get the plump ones for best flavor
- ½ cup Chopped dates sweet but not too sticky
- 1 Medium onion finely chopped and caramelized
- 2 tablespoon Vegetable oil split between sauté and drizzling
- 1 teaspoon Ground cinnamon fragrant and warm low-key spice
- ½ teaspoon Turmeric for color and gentle earthiness
- ¼ teaspoon Ground cumin adds that deep warmth
- Salt and pepper to taste – don’t skip this part or it gets bland
- 2 cups Water just right for cooking lentils and rice
Instructions
Instructions
- Rinse lentils well then cook in 2 cups water until tender, about 15 minutes. Drain and set aside.
- Rinse basmati rice under cold water until clear, soak for 15 minutes, then drain.
- Heat 1 tablespoon oil in skillet, add chopped onions, and cook on medium heat until golden brown and caramelized.
- Add raisins, chopped dates, cinnamon, turmeric, cumin, salt, and pepper. Cook 2-3 minutes to release fragrance. Set aside.
- Bring 4 cups water and a pinch of salt to boil. Add soaked rice and cook 6-8 minutes until partly cooked. Drain.
- In a large pot, layer the rice, lentils, and raisin-date-onion mixture. Drizzle remaining oil on top.
- Cover the pot with towel-wrapped lid and steam on low heat for 20 minutes.
- Fluff gently and serve warm.
Notes
Leftovers stay good for 3 days in the fridge or 2 months in the freezer. Reheat gently with a splash of water and low heat to revive steam and texture.