Iranian Adas Polo (Lentil Rice with Caramelized Onion and Raisins)

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Iranian Adas Polo (Lentil Rice with Caramelized Onion

and Raisins)

 

3 cups basmati rice

8 to 10 cups water

1 1/2 cup lentils

8 cups water

4 tablespoons oil

2 teaspoons sea salt

1/4 teaspoon saffron

2 onions, thinly sliced

2 cloves of garlic, chopped

3 tablespoons oil

1 cup raisins

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

 

Wash lentils thoroughly; add water to a medium-sized

pot and boil uncovered on medium-high for 10 to 15

minutes or until done (don’t overcook). Drain lentils

in a colander, saving the liquid. Dissolve the saffron

in a small amount of hot water and add to the lentils.

Set aside.

Wash the rice thoroughly. To a separate pot add water,

half of the oil and salt and bring to a boil. On high

heat, boil the rice for about 10 to 15 minutes or

until slightly soft. Drain rice in a large colander

and rinse with warm water.

Select a large heavy-bottom pot. Coat the bottom of

the pot with the remaining oil and add 1/3 of the

rice. Add 1/3 of the lentils and mix well. Repeat

until all the rice and lentils are mixed in the pot.

Shape the rice/lentil mixture into a pyramid and cover

with a lid and steam over a medium to medium-low heat

for about 30 to 40 minutes.

Slice the onions thinly and lightly brown (carmelize)

over low heat with oil. Add the remaining ingredients

and cook for about 5 more minutes. Serve the lentil

rice on a serving platter and top off with the

caramelized onion mixture. Serves 8.

 

 

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