Adas Polo

The method

Step by step

1. 1

   Bring a large pot of salted water to a boil. Add the rinsed basmati rice and cook for 5-7 minutes until par-boiled (al dente). Drain the rice in a colander and rinse with cold water to stop the cooking.

   About 10 min

   Cook’s note: The rice should still have a slight bite to it, as it will continue to cook with the lentils.

2. 2

   In a separate pot, cover the rinsed brown lentils with water and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and set aside.

   About 20 min

   Cook’s note: Do not overcook the lentils, they should hold their shape.

3. 3

   In a large skillet, melt a portion of the vegan butter and add the vegetable oil over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until deeply golden brown and caramelized, about 15-20 minutes.

   About 20 min

   Cook’s note: Caramelizing the onions slowly brings out their natural sweetness and adds depth of flavor.

4. 4

   Remove about half of the caramelized onions and set aside for garnish. To the remaining onions in the skillet, add the raisins, chopped dates, turmeric powder, cinnamon powder, cumin powder, salt, and black pepper. Sauté for 2-3 minutes until fragrant.

   About 3 min

5. 5

   Add the cooked lentils to the skillet with the onion mixture and stir gently to combine. Set aside.

   About 2 min

6. 6

   Prepare the pot for layering. Add the remaining vegan butter and a splash of water to the bottom of a large non-stick pot (preferably with a heavy bottom). Swirl to coat the bottom.

   About 1 min

   Cook’s note: This step is crucial for creating the 'tahdig', the crispy rice crust.

7. 7

   If making tahdig, arrange the thinly sliced potato rounds in a single layer over the bottom of the pot. Otherwise, spread a thin layer of par-boiled rice over the bottom.

   About 2 min

8. 8

   Begin layering: add about one-third of the par-boiled rice over the tahdig layer (or first rice layer).

   About 1 min

9. 9

   Spread half of the lentil and onion mixture over the rice layer.

   About 1 min

10. 10

    Add another one-third of the rice, then the remaining lentil and onion mixture.

    About 1 min

11. 11

    Top with the remaining rice, forming a small mound in the center to allow steam to escape.

    About 1 min

12. 12

    Pour the bloomed saffron mixture evenly over the top layer of rice.

13. 13

    Cover the pot tightly with a lid, optionally wrapped in a clean kitchen towel to catch condensation. Cook over medium-high heat for 5-10 minutes until steam builds up.

    About 10 min

    Cook’s note: The towel helps create a tighter seal and prevents water from dripping back onto the rice.

14. 14

    Reduce the heat to low and continue to steam for 30-40 minutes, or until the rice is tender and fluffy and a crispy tahdig has formed at the bottom.

    About 40 min

    Cook’s note: Avoid lifting the lid during this steaming process to keep the steam trapped.

15. 15

    Once cooked, remove the pot from heat and let it rest, covered, for 10 minutes before serving.

    About 10 min

    Cook’s note: This resting period allows the rice grains to firm up and separate.

16. 16

    Gently transfer the Adas Polo to a serving platter, being careful to preserve the tahdig if you made it. Garnish with the reserved caramelized onions.

    About 2 min

    Cook’s note: To remove the tahdig, you might need to briefly place the bottom of the pot in cold water after resting, then invert onto a plate.