Adas Polo: Iranian Lentil and Date Rice

  • Total time - 1 hour 30 minutes
  • Active preparation - 45 minutes
  • Steaming time - 45-60 minutes
  • Servings: 6
  • Country: Iran
Iranian Adas Polo rice with raisins and dates, served on a platter with saffron portions and a crispy Tahdig crust.

Adas Polo is an ideal dish for family dinners, especially during holidays. The combination of lentils (a symbol of abundance) and sweet fruit is not only delicious but also nutritionally rich.

The key to this dish is 'Tahdig,' the crispy rice crust at the bottom of the pot. Layering the rice with ingredients and then steaming it slowly (called 'dam keshidan') is the technique that guarantees perfectly loose and fluffy rice.

Ingredients

Rice and Lentils

  • 2 cups Basmati rice, rinsed
  • 1 cup green or brown lentils
  • for cooking salt

Meat Mixture and Topping (Optional)

  • 300 g ground beef or lamb
  • 1 piece yellow onion, sliced
  • 1 tsp turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 cups dates (e.g., Medjool), pitted and chopped
  • 0.5 cups raisins (keshmesh), rinsed
  • 3 tbsp oil or butter

Other

  • 0.5 tsp saffron threads, crushed in 4 tbsp hot water (to 'bloom')
  • 1 large piece potatoes, sliced thinly (for Tahdig)
  • 2 tbsp oil or ghee

Instructions

Step 1: Preparing Rice and Lentils

Bring salted water to a boil in a large pot. Add the rinsed Basmati rice and boil for 6-8 minutes (the grains should be soft on the outside but still al dente inside). Drain and rinse with cold water.

Cook the lentils in salted water for 15-20 minutes until they are almost soft but still hold their shape. Drain.

Mix the crushed saffron with 4 tbsp of hot water and let it 'bloom' for intense colour and aroma.

Step 2: Preparing the Mixture

Sauté the sliced onion in oil until soft.

If using meat: Add the ground meat, turmeric, cinnamon, salt, and pepper. Cook until the meat is browned and the excess liquid has evaporated. Set aside and reserve about 1/3 of the meat mixture for garnish.

In another small pan, lightly sauté the dates and raisins in butter or oil for 2 minutes until the raisins puff up and the dates soften. Reserve about 1/3 for garnish.

Step 3: Layering and Tahdig (Crust)

Add 2 tbsp of oil (or ghee) and half of the saffron water to a large, thick-bottomed pot. Arrange the thin potato slices on the bottom—these will create the Tahdig.

Add the first layer of rice (about 1/4) on top of the potatoes. Sprinkle some of the lentils and part of the meat mixture on top. Continue layering, alternating rice, lentils, and the meat mixture until all ingredients are used, finishing with a layer of rice.

Using the end of a wooden spoon, make several 'chimneys' (holes) in the rice all the way to the bottom to allow steam to escape. Drizzle the remaining saffron water over the surface of the rice.

Step 4: Steaming

Cover the pot with a lid wrapped in a clean kitchen towel (the towel will absorb moisture and ensure the rice is fluffy).

Place the pot over medium-high heat for 5 minutes to quickly build up steam. Then reduce the heat to the lowest setting and steam for 45-60 minutes.

Step 5: Serving

Remove the pot from the heat and let it rest for 10 minutes.

Remove the lid. Carefully scoop out about 2/3 of the rice (the top, clean layers) and mix it with the date-raisin mixture and the reserved meat (if used).

Serve the rice on a large serving platter. Carefully peel off the Tahdig (potato crust) and serve it on top or next to the rice. Garnish with the remaining dates and raisins.