Adas Polow (Persian Rice and Lentils)

Adas Polow (Persian Rice and Lentils)

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"It is an Iranian food."
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Ingredients

4 h 35 m servings 537 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 100.4g
  • 32%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
  2. Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
  3. 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. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
  4. 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. Top the rice with the lentils, and cover the lentils with the remaining rice. 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. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
  5. 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. Decorate the polow with dates, raisins, and fried onions.

Reviews

6

I love Persian rice dishes and have been experimenting for awhile with different recipes. The cooking technique for this dish is right on based upon my research. I do have a few tips, however....

hey!!well i just wanna add you can omit the dates and raisins serve it with feta cheese or fried fish thats how the Rashties have it!

6 Stars!!! This is one of my husband's favorite foods! Good with some plain yogurt, too. The recipe takes practice, but pays off since the procedure is a common one for Persian Rice recipes. The...

i think in stage 3 after you fried unions,then add one cup or more ground red meat and little spice(such as Turmeric and black pepper powder),and stir union and meat together,till the colour of ...

The taste was good, but this was a challenge to make! The rice stuck to the pan so the presentation was awkward! I loved having the dates, raisins and onions cover the portion of where the ric...

Have made rice like this for some 30 years & have always loved it. But I've lost too many teeth now I can no longer eat the "tadigh" (crusty bottom part) so have had to switch to other versions....