Lentil Rice – Persian: Adas Polow

6 Servings

Ingredients

1/2 pound (225 grams) ground lamb or beef
1 pound (450 grams) long grain or basmati rice
1/2 pound (225 grams) lentils
1/3 pound (150 grams) raisins
1/3 pound (150 grams) dates
1/2 teaspoon saffron
1 large onion
4 tablespoons cooking oil
3 teaspoons salt
1/2 teaspoon black pepper

Directions

- Soak rice in 4 cups of water for one hour. Bring 8 cups of water to boil. Add 2 teaspoon of salt and rice. Cook uncovered for about 10 minutes over high heat. Taste one kernel. Rice should be soft on the outside and slightly hard on the inside. When ready, drain the rice into a large colander.
- Peel onions and cut them into small square pieces. In a sauce pan, fry onions in 2 tablespoons of oil until golden. Add meat, salt and pepper to the pan and fry until color turns brown. Add 1 cup of water and cook uncovered until water evaporates.
- Cook lentils with 3 cups of water over medium heat for 15 minutes until tender. Drain lentils into a colander.
- In a large non-stick pan, add 1/2 cup of water, 2 tablespoons of oil, and half of the rice. Top it with meat, lentils, dates, and raisins. Then add the rest of the rice. Cover and cook over low heat for about 30 minutes.
- Dissolve saffron in 1/4 cup of hot water. Transfer the rice to a serving platter and garnish with saffron.

Noosh e Jan!