Adas Polo with Crispy Tahdig and Mast-o-Khiar

Adas Polo with Crispy Tahdig and Mast-o-Khiar

A fragrant, layered Persian rice dish featuring tender lentils, sweet dates and raisins, and seasoned ground beef, all crowned with a delicious crispy rice crust, served with a refreshing yogurt-cucumber salad.

Dietary

Tags

Ingredients

Instructions

  1. Drain the soaked basmati rice. In a large non-stick pot, bring 4 cups of water to a boil with 2 teaspoons of salt. Add the rice and boil vigorously for 6-8 minutes, until the rice is par-cooked but still firm. Drain the rice immediately using a fine-mesh colander and rinse with cold water to stop cooking and wash off excess starch.
  2. In a separate saucepan, bring 1 cup of water to a boil. Add the rinsed lentils and simmer for 15-20 minutes until tender but not mushy. Drain and set aside.
  3. While the rice and lentils cook, prepare the meat mixture. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the finely chopped yellow onion and cook until softened, about 5-7 minutes.
  4. Add the minced garlic, turmeric powder, ground cinnamon, ground cumin, 1 teaspoon of salt, and black pepper to the beef mixture. Cook for 2-3 minutes until fragrant. Stir in the chopped pitted dates and golden raisins and cook for another 2 minutes.
  5. To assemble the Adas Polo: In a clean large non-stick pot, melt 2 tablespoons of butter over medium heat. Stir in the steeped saffron threads and swirl to coat the bottom of the pot. Arrange about 1/3 of the par-cooked rice evenly over the bottom to create the Tahdig layer.
  6. Evenly sprinkle about half of the cooked lentils over the rice layer. Then spread half of the seasoned ground beef mixture over the lentils. Repeat with another layer of rice, then the remaining lentils, and then the remaining beef mixture. Top with the final layer of rice, forming a pyramid shape. Poke several holes in the rice with the handle of a wooden spoon.
  7. Melt the remaining 2 tablespoons of butter and drizzle evenly over the top of the rice. Cover the pot with a clean kitchen towel (to absorb steam) and then a tight-fitting lid. Cook on medium-high heat for 10 minutes to form the crispy Tahdig.
  8. Reduce heat to low and continue to cook for an additional 45-60 minutes, allowing the rice to fully steam and the Tahdig to crisp. Do not lift the lid during this time.
  9. While the rice cooks, prepare the Mast-o-Khiar. In a medium bowl, combine the plain whole milk yogurt, finely diced cucumber, chopped fresh mint, and minced garlic. Season with 1/2 teaspoon of salt. Stir well and chill until ready to serve.
  10. When the Adas Polo is ready, remove from heat and let rest for 10 minutes, still covered. To serve, carefully invert the pot onto a large serving platter, aiming to keep the Tahdig intact on top. Serve the Adas Polo with the chilled Mast-o-Khiar on the side.

Notes

Achieving the perfect Tahdig requires practice; the goal is a golden, crispy crust at the bottom of the rice. Using a non-stick pot is highly recommended. Adjust seasoning of the beef mixture and yogurt salad to your preference.

Nutrition (per serving)