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    Home » Recipes » Grains

    Adas Polo - Persian Lentil Rice

    Published: Oct 22, 2022 Modified: Mar 23, 2023 by Candice

    JUMP TO RECIPE PIN RECIPE
    Yellow rice with lentils and currants in serving dish with gold spoons.
    Yellow rice with lentils and currants in serving dish.

    Adas polo is a gorgeous layered saffron rice dish with rice, lentils, and sweet currants. It's a simple yet scrumptious dish that pairs well with meats like beef and lamb or is enjoyed on its own with a dollop of yogurt.

    You will find some families preparing this dish with lamb or meat layered into the rice. However, I grew up with this dish being vegan and enjoyed it as a meal or side dish.

    Yellow rice with lentils and currants in serving dish.
    TABLE OF CONTENTS hide
    1 Why this recipe works
    2 Ingredients & Substitutions
    3 How to make this recipe
    4 FAQs
    5 Related Recipes
    6 Adas Polo - Persian Lentil Rice

    Why this recipe works

    This dish is vegan and the layers of rice and lentils are both delicious and filling. Lentils are a great source of protein and are packed with nutrients that make them a good substitute for meat in vegan diets.

    The method of preparation creates perfectly al dente rice by first par-boiling and then steaming it.

    The caramelized onions add a delicious savory layer of flavor, while the sweet currants add balance throughout the layers of rice and lentils.

    Ingredients & Substitutions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Lentils, rice, and other ingredients on a countertop.

    Basmati rice - I like using high-quality extra long basmati rice, which is perfect if you can find it, but your favorite brand of basmati will work great, too.

    Green lentils – Make sure you pick them through beforehand to remove any small rocks.

    Dried currants - these should be washed in warm water. You can sub them out for raisins, barberries, or chopped dates.

    Flavorless oil - You can use your choice of canola, sunflower seed, vegetable, etc.

    Saffron - This is an optional addition, but it adds a wonderful aroma to the dish.

    How to make this recipe

    Prepare the lentils

    Start by bringing 3 cups of water to a boil. Add in the lentils, and simmer them for 15 minutes until tender.

    Lentils in advance: Instead of cooking them, my grandmother soaks them in cold water for 2 days. Then, she keeps them portioned out in the freezer so she can skip having to cook them and makes this dish with ease.

    Fry the onions

    While the lentils are simmering, dice or thinly slice the onion and cook it in 2 tablespoons of oil over medium heat.

    You should cook them beyond the point where they turn translucent, you want to see them turn brown. This usually takes a good 10-20 minutes. Turn the heat off, and add the cooked onions to the bowl with the washed currants.

    Currants and onions in a bowl.

    If you want to mix it up a little, my grandma always adds about ¼ teaspoon of cumin to the cooked onion and my mom leaves it out. Try it both ways and see which you prefer!

    Par boil the rice

    Next, bring about ⅔ a pot of water to boil. Add in 3 tablespoons of salt.

    In the meantime, wash your rice 3-5 times with cold water until the water runs clear, meaning you've washed the starchiness off the rice.

    Add the rice to the now-boiling water and gently stir. Bring the water back up to a boil without the lid. When the rice is al dente, strain it out. You ideally want the rice to still have a little bite, as Persian rice is never served with a mushy texture.

    If the rice tastes salty, rinse the rice with cold water. Shake the colander to remove as much water as possible from the cooked rice.

    Bring the Adas Polo together

    Adas polo is all about those gorgeous layers! First, add 3 tablespoons of oil to the bottom of a medium to a medium-large pot. Then gently add a third of the drained rice, half of the lentils, half of the currants, and half of the onions.

    Lentils and currants in a pot with rice.

    Next, add another third of the rice, the rest of the lentils, currants, and onions, then the rest of the rice.

    Using the back side of a kitchen utensil, make 6 deep holes in the rice. Top the rice with the steeped saffron, then put the lid back on.

    Saffron poured over rice with steam holes in it.

    Cook over medium heat, watching the dish carefully. When the lid gets foggy (this takes about 3-5 minutes), pour a little oil over the rice - about 2 tablespoons.

    Note: If your pot does not have a glass lid that is easy to monitor check for condensation on the top of the lid by lifting it.

    Then put the lid back on and turn the heat to the lowest possible setting.

    Pro Tip: When steaming rice, I tie a kitchen towel around the lid to help absorb the excess moisture. However, this can be very unsafe because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping a close eye on the pot.

    Cook the Adas Polo for 30-45 min from when the oil is poured on top. Fluff the entire rice mixture with a fork to mix it all together. Noushijan!

    FAQs

    Why should I wash my basmati rice?

    Washing rice is a key step to remove excess starch from the rice, giving you more separated grains and a fluffier final result. I find it helps reduce a mushy final dish.

    What are some other types of lentils?

    Aside from the green lentils used in this recipe, there are also red, yellow, and brown lentils readily available. You may also be able to find black and Puy lentils though I find these a bit trickier to get a hold of.

    What does cooking the onions until brown do?

    When onions are cooked until brown, it's called caramelizing them. The natural sugars in the onions thicken to a caramel consistency, giving the onions a richer and deeper flavor.

    Yellow rice with lentils and currants in serving dish with gold spoons.

    Related Recipes

    Enjoy the incredible variety of Persian recipes with these special Persian rice dishes.

    • Albaloo Polo bah Morg - Sour Cherry Rice with Chicken
    • Shirin Polo - Persian Jeweled Rice (Javaher or Morasa Polo)
    • Baghali Polo - Persian Dill Rice
    • Persian Steamed Rice - Saffron Optional

    ★ Did you make this recipe? Please give it a star rating below!★

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    Yellow rice with lentils and currants in serving dish with gold spoons.
    Print Recipe
    5 from 3 votes

    Adas Polo - Persian Lentil Rice

    Adas polo is a gorgeous layered saffron rice dish with rice, lentils, and sweet currants. It's a simple yet scrumptious dish that pairs well with meats like beef and lamb or is enjoyed on its own with a dollop of yogurt.
    Cook Time1 hr
    Total Time1 hr
    Course: Side Dish
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 6
    Calories: 503kcal
    Author: Candice

    Ingredients

    • 1 ½ cups basmati rice
    • 1 cup green lentils picked through to remove any rocks
    • 1 cup dried currants washed in warm water, or sub. raisins, barberries, or chopped dates
    • 1 yellow onion
    • 3 tablespoon sea salt
    • 7 tablespoon flavorless oil canola, sunflower seed, vegetable, etc.
    • 1 pinch saffron optional, bloomed in 3 tablespoons of hot water*
    • water

    Instructions

    • Bring 3 cups of water to a boil, add the lentils, and simmer for 15 minutes until tender***.
    • In the meantime, dice or thinly slice the onion, and cook in 2 tablespoons of oil over medium heat, beyond the point where they turn translucent. You want them to brown, and this usually takes 10-20 minutes. Turn the heat off and add them to the bowl with the washed currants.
    • Bring about ⅔ a pot water of water to boil. Add 3 tablespoons of salt.
    • In the meantime, wash rice 5 times with cold to lukewarm water until the water runs clear.
    • Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
    • When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
    • Add 3 tablespoon of oil in a pot. Then gently add a third of the drained rice, half of the lentils, half of the currants, and half the onions. Then add another third of the rice, the rest of the lentils, currants, and onions, then the rest of the rice.
    • Using the back side of a kitchen utensil, make 6 deep holes in the rice, top with the steeped saffron, then put the lid back on. Cook on medium heat, watching it carefully.
    • When the lid gets foggy (this takes 3-5 minutes), pour a little oil over the rice - about 2 tbsp. Then put the lid back on** and turn the heat to the lowest possible setting.
    • Cook for 30-45 min from when the oil is poured on top.
    • Fluff the entire rice mixture with a fork to mix it all together and serve.

    Video

    Notes

    You want the rice to still have a little bite. Persian rice is never served mushy.
    If your pot does not have a glass lid, check for condensation on the top of the lid.
    * You can bloom the saffron with ice overnight if you have the time to keep the aroma even more pungent.
    My grandma adds about ¼ teaspoon of cumin to the cooked onion and my mom leaves it out. Feel free to try it both ways and decide which you prefer.
    ** When steaming rice, we tie a kitchen towel around the lid to help absorb the excess moisture. This can be unsafe if you don't have experience because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping an eye on the pot.
    *** Lentils in advance: Instead of cooking them, my grandmother soaks them in cold water for 2 days. Then, she keeps them portioned out in the freezer so she can skip having to cook them and makes this dish with ease.

    Nutrition

    Calories: 503kcal | Carbohydrates: 76g | Protein: 13g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 3504mg | Potassium: 573mg | Fiber: 12g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. Alan Ira Silver

      January 21, 2023 at 11:20 am

      I loved making it but I was looking for more of a defined taste, but the end result was sadly bland. Your Grandmother had a good idea in adding the 1/4 tsp of cumin and I want to add an added onion as it would enhance the taste. Served as a side dish to the Gondi I made

      Reply

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