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Adas Polo – Persian Lentil Rice with Dates & Raisins

Adas Polo – Persian Lentil Rice with Dates & Raisins

Course Comfort Food, Rice Cooker Recipes, rice dishes
Cuisine iranian cuisine, Persian Food
Keyword Adas Polo - Persian Lentil Rice with Dates & Raisins
Servings 4 people
Author Labsalliebe

Ingredients

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

Instructions

PREPARATION ADAS POLO

PREPARE THE LENTILS

  1. Soak the lentils over night.

PREPARE THE RICE

  1. Wash the rice until water runs clear.

  2. Soak with 1 tbsp salt for 1 hour.

COOK THE LENTILS

  1. Rinse, drain, bring to boil and reduce the heat, and simmer gently for 20–25 minutes until tender but firm.

  2. Drain in a sieve and set aside.

COOK THE RICE

  1. In another pot, bring salted water to a boil.

  2. Drain the soaked rice in a sieve and add it to the boiling water.

  3. Cook for 5–7 minutes until al dente, then drain the rice.

MAKE THE INFUSED SAFFRON

  1. 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:

  1. Grind dried rose petals finely in a mortar.

  2. Remove the cardamom seeds from their pods and grind them with the coriander seeds in the mortar.

  3. Add all other spices and mix well.

PREPARATION DRIED FRUITS

  1. Meanwhile, rinse the raisins and soak them in cold water for 30 minutes.

  2. Drain them in a sieve and pat dry with a kitchen towel.

  3. Pit and chop the dates.

  4. Sauté both with butter for about 3 minutes.

  5. Add the Advieh Polo Spice Blend and stir for a few seconds.

  6. Add 2 tsp of the infused saffron, mix well, and set aside.

PREPARATION DRIED FRUIT AND LENTIL MIX

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

MAKE THE ONIONS

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

PREPARATION BREAD TAHDIG

  1. In a non-stick pot, mix ghee or oil + 50 ml water + 2–3 tsp saffron water.
  2. Place a slice of Lavash bread on the bottom of the pot.

ASSEMBLING THE DISH

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

  2. Shape into a mound.

  3. Poke 5 holes and pour a bit of ghee or oil in each.

  4. Wrap the lid with a kitchen towel, seal tightly.

  5. Steam over low heat for 50–60 min.

FOR THE SAFFRON RICE

  1. Scoop some rice and mix with remaining infused saffron.

SERVING TIPS

  1. Serve mixed or beautifully arranged on a platter:

  2. For presentation, create rows

  3. from rice

  4. dried fruits + lentils

  5. saffron rice

  6. caramelized onions

  7. Don’t forget the crispy Tahdig—it’s the best part!

Recipe Notes

✅ 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 Khiyar, Mast-o Musir, Sabzi Khordan, or Shirazi Salad.