Adas Polo ba Gosht: Lentil Rice with Spiced Beef

A fragrant and hearty layered rice dish combining fluffy basmati rice, tender lentils, and seasoned ground beef, often sweetened with raisins and dates, served with cooling yogurt and fresh mint.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 5
• Cuisine: Persian
• Difficulty: Medium
• Cost: $3.60/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• sweet
• rich
• classic
• crowd-pleaser

Ingredients

• 1 pound ground beef (80/20 lean)
• 1 yellow onion (large, chopped)
• 1 tablespoon olive oil
• 1 teaspoon turmeric powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cumin
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 cup green lentils (uncooked)
• 6 cup water
• 3 cup basmati rice (uncooked)
• 0.5 cup golden raisins
• 5 pitted dates (chopped)
• 1 cup plain yogurt
• 2 tablespoon fresh mint (chopped)
• 1 pinch salt

Instructions

1. Rinse 2 cups green lentils thoroughly. In a medium pot, combine the rinsed lentils with 4 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender but still firm. Drain well and set aside.
2. Meanwhile, in a large skillet or pot, heat 1 tablespoon olive oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Stir in 1 teaspoon turmeric powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper into the beef mixture. Cook for another 2-3 minutes until fragrant. Remove from heat.
4. In a separate large pot, rinse 3 cups basmati rice until water runs clear. Bring 8 cups of water to a rolling boil with 1 tablespoon of salt. Add the rinsed rice and boil for 6-8 minutes, until grains are par-cooked (al dente). Drain the rice.
5. Gently combine the par-cooked rice, cooked lentils, and the ground beef mixture in a large bowl. Fold in the golden raisins and chopped pitted dates.
6. Return a clean large pot to the stove. Add 2 tablespoons olive oil to the bottom. Carefully layer the rice and lentil mixture into the pot, mounding it into a pyramid shape. Poke a few holes in the rice to allow steam to escape. Cover the pot tightly with a lid, preferably wrapped in a kitchen towel, and cook on low heat for 40-45 minutes, allowing steam to cook the rice through.
7. While the rice cooks, prepare the yogurt with mint. In a small bowl, combine 1 cup plain yogurt with 2 tablespoons chopped fresh mint and a pinch of salt. Mix well.
8. Once the Adas Polo is cooked, gently fluff the rice with a fork and serve hot with the yogurt and mint on the side.

Notes

For a crispy rice layer (Tadig), increase the oil in the bottom of the pot to 1/4 cup and use a non-stick pot. After browning the beef, ensure to drain any excess fat before adding spices.

Nutrition (per serving)

• Calories: 1002
• Protein: 48.2 g
• Carbohydrates: 158.2 g
• Fat: 22.2 g
• Fiber: 10.8 g
• Sodium: 836 mg
• Saturated Fat: 8.2 g
• Sugar: 22.7 g
• Cholesterol: 68 mg