Adas Polo ba Keshmesh (Lentil Rice with Cucumber Yogurt)

A comforting vegetarian Persian rice dish layered with aromatic lentils and sweet raisins, seasoned with warming spices, served with cooling yogurt and cucumber dip (Mast-o Khiar).

• Prep: 25 min
• Cook: 55 min
• Total: 1 hr 20 min
• Servings: 3
• Cuisine: Persian
• Difficulty: Medium
• Cost: $3.15/serving

Dietary

• Vegetarian
• Egg-Free
• Nut-Free
• Pescatarian
• High-Fiber
• Low-Cholesterol
• High-Protein

Tags

• steam
• healthy
• comfort food
• sweet
• classic
• tangy
• fresh

Ingredients

• 1 cup lentils (green or brown, rinsed)
• 1.5 cup basmati rice (rinsed several times)
• 3 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 0.5 cup golden raisins
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1.5 cup plain whole milk yogurt
• 1 cucumber (large, peeled, deseeded, grated)
• 0.25 cup fresh mint (chopped)

Instructions

1. Cook the lentils: In a small saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until tender but still holding their shape. Drain any excess water and set aside.
2. Prepare the rice: Bring 4 cups of water to a boil in a medium pot with 1/2 teaspoon salt. Add the rinsed basmati rice and boil for 7-10 minutes, until the grains are elongated and slightly soft but still firm in the center (al dente). Drain the rice.
3. In a large non-stick pot, heat 1 tablespoon olive oil over medium heat. Add the thinly sliced yellow onion and sauté until golden brown and caramelized, about 8-10 minutes.
4. Stir in the cooked lentils, golden raisins, ground cinnamon, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with the onions. Cook for 2 minutes, allowing the flavors to meld.
5. Carefully layer the herbed rice. First, add 1 tablespoon olive oil to the bottom of the non-stick pot. Spoon about half of the par-cooked rice over the oil. Then, spread the lentil-raisin mixture evenly over the rice. Top with the remaining par-cooked rice, forming a pyramid.
6. Drizzle the remaining 1 tablespoon olive oil over the rice. Cover the pot with a clean kitchen towel under a tight-fitting lid. Cook on medium-low heat for 10 minutes, then reduce heat to low and continue steaming for 30 minutes.
7. While the rice steams, prepare the Mast-o Khiar. In a medium bowl, combine the plain whole milk yogurt, grated cucumber, and chopped fresh mint. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well and refrigerate until serving.
8. Fluff the Adas Polo gently with a fork to combine the layers. Serve warm with a side of Mast-o Khiar.

Notes

You can toast slivered almonds or pistachios and sprinkle them on top before serving for added texture and richness, though the recipe does not strictly require nuts.

Nutrition (per serving)

• Calories: 884
• Protein: 37.2 g
• Carbohydrates: 144.9 g
• Fat: 18.6 g
• Fiber: 9.4 g
• Sodium: 839 mg
• Saturated Fat: 4.6 g
• Sugar: 28.1 g
• Cholesterol: 22 mg