Adas Polo (Lentil Rice)

Ingredients

• 2 cups Basmati rice
• 1 cup Brown or green lentils
• 0.5 cup Raisins
• 0.5 cup Pitted dates, chopped
• 1 medium Onion, finely chopped
• 0.5 tsp Cinnamon powder
• 0.25 tsp Saffron threads, crushed
• 2 tbsp Vegetable oil
• 1 tsp Salt

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold running water until the water runs clear. Place the rinsed rice in a bowl and cover it with water. Let it soak for at least 30 minutes.
2. 2Place the 1 cup of Brown or green lentils in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-30 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set the cooked lentils aside.
3. 3Heat the 2 tbsp of Vegetable oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and cook, stirring occasionally, for 8-10 minutes, or until the onion is golden brown and softened. Add the 0.5 tsp Cinnamon powder and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Drain the soaked 2 cups of Basmati rice thoroughly. Add the drained rice to the pot with the onions and cinnamon. Pour in 3 cups of water and add the 1 tsp Salt. Stir everything together and bring the mixture to a rolling boil over high heat.
5. 5Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, turn off the heat.
6. 6While the rice is steaming, dissolve the 0.25 tsp Saffron threads in 2 tablespoons of hot water in a small bowl. Gently fold the cooked lentils, 0.5 cup Raisins, and 0.5 cup Pitted dates, chopped into the rice. Drizzle the dissolved saffron mixture evenly over the top of the rice.
7. 7Replace the lid on the pot and let the Adas Polo steam for another 5-10 minutes over the residual heat. The rice should be fully cooked and fluffy. Fluff the rice gently with a fork before serving.
8. 8Serve the Adas Polo hot.

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