Adas Polo (Lentil Rice)

Ingredients

• 2 cups Basmati rice
• 1 cup Green lentils
• 0.5 cup Raisins
• 0.5 cup Pitted dates
• 1 medium Onion
• 2 tablespoons Butter
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Saffron threads
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Set aside. Rinse the 1 cup of Green lentils in a separate fine-mesh sieve under cold running water until the water runs clear. Set aside.
2. 2Place the rinsed lentils in a medium saucepan with 3 cups of water. Bring to a boil over high heat (100°C / 100°C), then reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set the cooked lentils aside.
3. 3While the lentils cook, finely chop the 1 medium Onion. In a large heavy-bottomed pot (at least 4-quart capacity), melt the 2 tablespoons of Butter over medium heat (177°C / 177°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the 0.5 cup Raisins, 0.5 cup Pitted dates (chopped if large), and 0.5 teaspoon Cinnamon to the pot with the onions. Cook, stirring constantly, for 2-3 minutes until the raisins plump up slightly and the dates soften.
5. 5Drain the soaked 2 cups of Basmati rice and add it to the pot. Gently mix the rice with the onion, raisin, and date mixture. Add the cooked lentils to the pot and gently mix everything together.
6. 6Pour in enough water to cover the rice and lentil mixture by about 2.54 cm. Add the 1 teaspoon of Salt. Bring the mixture to a rolling boil over high heat (100°C / 100°C).
7. 7Once boiling, immediately reduce the heat to the lowest setting (around 93.33°C / 93°C), cover the pot tightly with a lid, and let it simmer undisturbed for 20-25 minutes, or until all the water is absorbed and the rice is tender. To check for doneness, gently press some rice grains; they should be soft and easily mashable.
8. 8While the rice simmers, place the 0.25 teaspoon Saffron threads in a small heatproof bowl. Add 2 tablespoons of hot (not boiling) water to the saffron and let it steep for at least 5 minutes to release its color and aroma.
9. 9Once the rice is cooked, turn off the heat. Drizzle the steeped saffron water evenly over the top of the rice. Cover the pot again and let it rest off the heat for 10 minutes. This resting period allows the steam to finish cooking the rice and makes it fluffy. Before serving, gently fluff the Adas Polo with a fork to separate the grains.

Substitutions

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