Classic Adas Polo (Lentil Rice) with Dates and Candied Nuts and Pickled Vegetables

Classic Adas Polo (Lentil Rice) with Dates and Candied Nuts and Pickled Vegetables

A comforting Persian dish of aromatic rice and lentils, layered with sweet dates and crispy candied nuts, served with a bright and tangy medley of quick-pickled vegetables to cut through the richness.

Dietary

Tags

Ingredients

Instructions

  1. Cook the lentils: Rinse lentils thoroughly. Place in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain and set aside.
  2. Cook the rice: Rinse basmati rice in cold water until the water runs clear. In a large pot, bring plenty of salted water to a boil. Add the rinsed rice and cook for 6-8 minutes until par-boiled (still firm but slightly cooked). Drain thoroughly.
  3. Make the crispy onions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion and cook, stirring frequently, until deeply caramelized and crispy, about 15-20 minutes. Remove from heat and set aside.
  4. Candied nuts and dates: In a separate small skillet, combine 2 tablespoons sugar and 1 tablespoon water. Heat over medium heat until sugar dissolves and turns into a light syrup. Add the chopped blanched almonds and cook, stirring, for 2-3 minutes until lightly golden and coated. Add the chopped Medjool dates and stir until warmed through. Set aside.
  5. Assemble and steam Adas Polo: In a large non-stick pot, melt 2 tablespoons olive oil over medium heat. Spread 1/4 cup of the par-boiled rice evenly over the oil to create a tahdig layer. Gently layer half of the remaining par-boiled rice, then half of the cooked lentils, then half of the crispy onions, and half of the candied nut and date mixture. Sprinkle with 1/4 teaspoon ground cinnamon and a pinch of salt and black pepper.
  6. Repeat the layering with the remaining rice, lentils, onions, dates, and nuts. Top with another 1/4 teaspoon ground cinnamon and a pinch of salt and black pepper and 1/4 teaspoon ground cumin. Create several 'chimneys' in the rice layers with the handle of a wooden spoon. Cover the pot lid with a clean kitchen towel before placing it tightly on the pot. Cook on low heat for 45-50 minutes, or until rice is fluffy and flavors are melded.
  7. Prepare the quick-pickled vegetables: In a small bowl, whisk together white vinegar, 1/4 cup water, 1 teaspoon sugar, and 1/2 teaspoon salt until sugar and salt dissolve. Add the julienned carrot, thinly sliced cucumber, and thinly sliced red onion. Stir well and let sit for at least 15 minutes while the rice finishes, stirring occasionally.
  8. To serve, gently scoop the Adas Polo onto a platter, mixing the layers. Serve immediately with the quick-pickled vegetables on the side. Garnish with fresh cilantro or parsley if desired.

Notes

Adas Polo can be served with a small amount of browned ground beef or chicken on top, but it is traditionally a vegetarian dish. Adjust the amount of sugar for candying nuts based on preference. The pickled vegetables are crucial for balancing the rich sweetness of the rice.

Nutrition (per serving)