Discover the enchanting flavors of Persian cuisine with our delightful Adas Polow, a fragrant rice and lentil dish that will transport your taste buds to the bustling markets of Iran! This hearty recipe combines fluffy basmati rice, tender lentils, and caramelized onions, creating a symphony of textures and tastes that will have your family asking for seconds. Whether you're an experienced home cook or a curious foodie, this dish is not only satisfying but also a feast for the eyes. Ready to impress your dinner guests with an unforgettable meal? Let’s dive into the secrets of making this Persian classic!
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 30 mins
Cuisine: Persian
Serves: 6 servings
Ingredients
- 2 cups basmati rice
- 1 cup lentils
- 1 large onion, sliced
- 4 tablespoons vegetable oil
- 1 teaspoon turmeric
- Salt to taste
- Water as needed
- 1/4 cup raisins (optional)
- 1/4 cup slivered almonds (optional)
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak the rice in salted water for 30 minutes to improve texture.
- In a separate pot, rinse the lentils and cook them in water for about 15-20 minutes until they are tender but not mushy. Drain and set aside.
- Heat vegetable oil in a large skillet over medium heat. Add sliced onions and sauté until golden brown and caramelized, approximately 10-12 minutes.
- Add turmeric to the onions and stir for an additional 1-2 minutes to release its aromatic flavors.
- Bring a large pot of salted water to a rolling boil. Drain the soaked rice and add it to the boiling water. Parboil the rice for 6-7 minutes until it's partially cooked but still has a firm center.
- Drain the rice and layer it in a heavy-bottomed pot alternating with the cooked lentils. Create a gentle mound, allowing steam to circulate.
- Sprinkle the caramelized onions over the rice and lentil layers. If using, add raisins and slivered almonds.
- Wrap the pot lid in a clean kitchen towel to absorb excess moisture. Cover tightly and cook on low heat for 35-40 minutes to create a crispy bottom layer called tahdig.
- Once done, gently fluff the rice with a fork and serve hot, ensuring each portion has some crispy bottom and mixed layers.
Tips
- Rinse and Soak: Make sure to rinse the basmati rice thoroughly until the water runs clear. Soaking it in salted water for 30 minutes enhances the texture, making it fluffy and less sticky when cooked.
- Perfect Lentils: Keep an eye on your lentils while cooking. They should be tender but not mushy, as they will continue to cook with the rice. Drain them well to avoid excess moisture.
- Caramelize the Onions: Take your time when caramelizing the onions; this step adds a depth of flavor to the dish. Aim for a rich golden brown color, which will enhance the overall taste.
- Layering Technique: When layering the rice and lentils, create a gentle mound in the pot. This allows steam to circulate and helps achieve that perfect tahdig—a crispy bottom layer that everyone loves!
- Towel Trick: Wrapping the pot lid in a clean kitchen towel is a game-changer! It absorbs excess moisture, ensuring your rice comes out fluffy rather than soggy.
- Serving Suggestions: For an extra touch of flavor and texture, consider adding raisins and slivered almonds. They not only enhance the dish visually but also provide a delightful contrast to the savory lentils and rice.
- Fluffing the Rice: Once cooked, gently fluff the rice with a fork to separate the grains. This will help distribute the flavors and ensure that each serving has a bit of everything!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
