Adas Polo (Lentil Rice with Dates and Raisins)

Ingredients

• 2 cups Basmati rice
• 1 cup Green lentils
• 0.5 cup Pitted dates
• 0.5 cup Golden raisins
• 1 medium Onion
• 2 tablespoons Olive oil
• 0.25 teaspoon Saffron threads
• 0.5 teaspoon Cinnamon
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Measure 2 cups of Basmati rice and 1 cup of green lentils. Rinse them separately under cold running water until the water runs clear. Set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 2 cups of Basmati rice and 1 cup of green lentils with 4 cups of water. Bring to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot tightly and let it cook for 20 to 25 minutes, or until the rice and lentils are tender and most of the water has been absorbed.
3. 3While the rice and lentils are cooking, finely chop the 1 medium onion. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat (325°F / 160°C). Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, until softened and translucent.
4. 4Add the 0.5 cup of pitted dates (chopped if large), 0.5 cup of golden raisins, 0.5 teaspoon of cinnamon, and 0.5 teaspoon of turmeric to the skillet with the onions. Stir well and cook for another 2 minutes, until the mixture is fragrant.
5. 5In a small bowl, combine the 0.25 teaspoon of saffron threads with 2 tablespoons of hot water. Let it steep for at least 10 minutes to release its color and aroma.
6. 6Once the rice and lentils in the pot are tender, gently stir in the onion and date mixture from the skillet and the steeped saffron water. Mix carefully to avoid breaking the rice grains.
7. 7Season the rice mixture with 1 teaspoon of salt and 0.25 teaspoon of black pepper. Cover the pot again and let it rest off the heat for 10 minutes. This allows the flavors to meld and the rice to finish steaming.
8. 8Fluff the Adas Polo gently with a fork before serving.

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