The first bite of Adas Polo – Persian Lentil Rice with Dates & Raisins – sparks magic in your kitchen. Steamy rice hugs tender lentils, sweet dates and juicy raisins pop with flavor, and caramelized onions fill the air with the warm, soulful aroma of Persian spices. I love it the vegan way, and in this blog post, I’ll show you exactly how to make it—but you can also top it with fried eggs, meatballs, ground beef, or chicken if you like.

This sweet-and-savory dish comforts your soul, delights your taste buds, and wraps chilly fall or winter evenings in pure joy. Persians, known for their rich culinary heritage, prepared Adas Polo with rice, fruits, and meat as far back as the 13th century. Even today in Iran, it brings people together and fills both plate and heart with pure happiness.

ADAS – GREEN LENTILS

In Persia, we call green lentils “Adas,” and “Polo” simply means rice—so Adas Polo literally translates to “lentils with rice.” While it sounds simple, this dish truly delights the taste buds.

We use green lentils not just for everyday cooking, but also during Norooz, the Persian New Year in spring, when we sprout them for Sabzeh—a symbol of renewal. These lentils bring a delicate, nutty flavor and hold their shape beautifully, unlike yellow or red lentils that easily fall apart when cooked.

To prepare them, I rinse the lentils thoroughly and soak them overnight to reduce bloating. After soaking, I cook them in fresh, cold water without salt for 20–25 minutes, keeping them tender but firm. Then, I steam them with partially cooked rice for another 50 minutes, letting the flavors blend perfectly.

HEALTH BENEFITS OF LENTILS

Lentils don’t just taste nutty and savory—they pack a powerful health punch. According to Teb-e Sonati, a traditional Persian health philosophy, lentil skins are considered warm, while the lentils themselves are neutral. They also provide essential minerals like potassium, magnesium, iron, and zinc.

Pregnant women with low iron levels can boost their intake by eating lentils, and nursing mothers may even enhance milk production with them. To reduce bloating, soak lentils overnight before cooking.

Lentils are an excellent source of protein, helping you meet your daily needs, and their high fiber content keeps you full longer, absorbs toxins in the gut, and supports your immune system. Pair lentils with whole-grain rice, and you get all eight essential amino acids—a complete, nutritious meal. B vitamins in lentils nourish your nervous system and can even lift your mood, while purines help your body form new cells. (People with gout should limit lentils due to their purine content.)

ADVIEH POLO

Advieh means “spice mix,” and in Persia, we use different blends for different recipes. For rice dishes like Adas Polo, we use a special blend called Advieh Polo, which you can buy pre-made or mix yourself—just like I do.

Advieh Polo combines sweet and aromatic spices, including cinnamon, cardamom, dried rose petals, pepper, coriander, cumin, and nutmeg. This blend adds a unique depth and warmth that transforms ordinary rice into a flavorful, comforting dish.

I’ve also shared my knowledge about Advieh in this blog, detailing each spice and the different blends used for meat dishes and pickled items like Torshi.

DIFFERENT WAYS TO SERVE ADAS POLO

In Adas Polo, we prepare each ingredient separately. It might sound like a lot of work, but it’s actually quite simple. At the end, just layer everything in a non-stick pot* or rice cooker* and let the flavors meld beautifully.

If you want to impress your guests, arrange the ingredients on a large, pretty serving platter in neat rows. It looks stunning, but trust me—Adas Polo tastes best when you mix everything together.

And don’t forget the Tahdig, that crispy golden rice layer! Break it up and serve it on a separate plate—or try it my way. Check out the photos for some fun ideas!

BREAD TAHDIG FOR ADAS POLO

I personally love Adas Polo with Tahdig made from Lavash bread, though a Tahdig-e Tahchin or even a simple crispy rice Tahdig works beautifully too.

Adas Polo is also a traditional Nazri dish, often prepared to share with those in need—I’ve written more about Nazri traditions here.

When I serve Adas Polo, I like to pair it with Mast-o Khiyar, Mast-o Musir (yogurt with persian shallots), Sabzi Khordan (fresh herbs), or Shirazi Salad. These sides balance the flavors perfectly and make the meal even more special.

INGREDIENTS FOR ADAS POLO

250 g green lentils*, soaked over night

500 g Basmati rice*, soaked for 1 hour

1 tbsp salt

INGREDIENTS FOR INFUSED SAFFRON

1/2 tsp saffron threads*

50 ml water

INGREDIENTS FOR ADVIEH-E POLO (SPICE BLEND)

1/4 tsp dried rose petals*

1 tsp cardamom pods*

1 tsp coriander seeds*

1/2 tsp saffron threads*

1 tbsp cinnamon*

 black pepper, to your taste

1/2 tsp nutmeg

1/4 tsp cumin*

INGREDIENTS FOR DRIED FRUITS

200 g raisins*

10 dates*

1 tbsp butter or oil for vegan option

INGREDIENTS FOR CARAMELIZED ONIONS

2 large onions

1 tsp turmeric*

INGREDIENTS FOR BREAD TAHDIG

1 slice of Lavash bread

1 tbsp ghee or oil

2–3 tbsp infused saffron

PREPARATION ADAS POLO

PREPARE THE LENTILS

Soak the lentils over night.

PREPARE THE RICE

Wash the rice until water runs clear, soak with 1 tbsp salt for 1 hour.

COOK THE LENTILS

Rinse, drain, bring to boil and reduce the heat, and simmer gently for 20–25 minutes until tender but firm. Drain in a sieve and set aside.

COOK THE RICE

In another pot, bring salted water to a boil. Drain the soaked rice in a sieve and add it to the boiling water. Cook for 5–7 minutes until al dente, then drain the rice. Set aside.

MAKE THE INFUSED SAFFRON

Grind the saffron threads in a mortar, pour with 50 ml of boiling water, cover, and set aside. You’ll use this several times during the recipe.

MAKE THE ADVIEH POLO SPICE BLEND

Grind dried rose petals finely in a mortar. Remove the cardamom seeds from their pods and grind them with the coriander seeds in the mortar. Add all other spices and mix well.

PREPARATION DRIED FRUITS

Meanwhile, rinse the raisins and soak them in cold water for 30 minutes. Drain them in a sieve and pat dry with a kitchen towel.

Pit and chop the dates.

Sauté both with butter for about 3 minutes. Add the Advieh Polo Spice Blend and stir for a few seconds. Add 2 tsp of the infused saffron, mix well, and set aside.

PREPARATION DRIED FRUITS-LENTIL MIX

Carefully mix the dried fruits and lentils, ensuring the lentils stay intact and do not break.

MAKE THE ONIONS

Slice the onions, and cook for 15 min over medium heat, add turmeric at the end. Set aside.

PREPARATION BREAD TAHDIG

In a non-stick pot or ricecooker*, mix ghee or oil + 50 ml water + 2–3 tsp saffron water.

Place a slice of Lavash bread on the bottom of the pot.

ASSEMBLING THE DISH

Layer rice and dried fruit-lentil mix over the bread on the bottom of the pot. Finishing with the rice.

Shape into a mound. Poke 5 holes and pour a bit of ghee in each.

Wrap the lid with a kitchen towel, seal tightly. Steam over low heat for 50–60 min.

FOR THE SAFFRON RICE 

Scoop some rice and mix with remaining infused saffron.

SERVING TIPS

Serve mixed or beautifully arranged on a platter:

For presentation, create rows from rice, dried fruits + lentils, saffron rice, and caramelized onions. Don’t forget the crispy Tahdig—it’s the best part!

✅  QUICK TIPS

Soak lentils over night to reduce bloating.

Keep lentils and rice grains intact for perfect layers.

Lavash bread makes a soft, golden Tahdig; rice Tahdig works too.

Pair with Mast-o Musir, Sabzi Khordan, or Shirazi Salad.

Befarmayid

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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