Adas Polo with Dates and Onion

Layered lentil rice with warm dates, raisins and saffron.

Preparation: 15 min · Cooking: 1 hr · Total: 1 hr 15 min · 2 servings

Ingredients

• 240 ml Dry basmati rice, measured BEFORE rinsing
• 120 ml Dry green lentils
• 120 ml Soft pitted dates, sliced
• 0.25 tsp Ground cinnamon
• 60 ml Raisins
• Small raw onion, prepared as directed — 1
• 0.25 tsp Ground cardamom
• 1 tbsp Ghee FOR RICE
• 1 tbsp Ghee FOR ONION AND FRUIT
• 600 ml Initial lentil cooking water, DRAINED
• 0.125 tsp Dry saffron threads, lightly crushed
• 30 ml Hot water ONLY for saffron infusion
• 1500 ml Initial rice parboiling water, DRAINED
• 30 ml Separate plain water for COVERED STEAMING
• Salt, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Infuse 1/8 tsp dry saffron in the separate 30 ml hot infusion water for the base.

   Infuse 1/8 tsp dry saffron in the separate 30 ml hot infusion water for the base. Half uses 1/16 tsp + 15 ml; fourfold 1/2 tsp + 120 ml.

2. Rinse the dry green lentils and boil in their separate 600 ml base cooking water.

   Rinse the dry green lentils and boil in their separate 600 ml base cooking water. Start checks from 20 minutes until tender but still holding their shape.

   First check: 1200 seconds

3. Drain the cooked lentils safely and discard the process water.

   Drain the cooked lentils safely and discard the process water. Keep them ready for prompt layering rather than waiting at room temperature.

4. Rinse the measured dry rice and drain.

   Rinse the measured dry rice and drain. Prepare it close to the steaming stage rather than leave parboiled rice waiting through a long meat braise. The base dry rice allowance is 240 ml.

5. Bring the separate 1500 ml base parboiling water to a boil and salt to taste.

   Bring the separate 1500 ml base parboiling water to a boil and salt to taste. Parboil rice from 7 minutes until rice is partly cooked, not mushy.

   First check: 420 seconds

6. Drain through a suitable colander safely, discarding the parboiling water.

   Drain through a suitable colander safely, discarding the parboiling water. Use manageable batches and do not lift an oversized boiling pot. The initial rice parboiling-water allowance was 1500 ml for the base.

7. Melt the rice ghee over medium heat in the steaming pot.

   Melt the rice ghee over medium heat in the steaming pot. Layer the drained rice and lentils with all the measured cinnamon and cardamom.

8. Add the separate 30 ml base steaming water to the layered rice.

   Add the separate 30 ml base steaming water to the layered rice. Cover with a normal fitted lid and use very low heat; no towel seal or blocked steam vent.

9. Steam from 30 minutes until rice is tender without hard centres.

   Steam from 30 minutes until rice is tender without hard centres. If needed, add only small measured boiling-water amounts and continue gently.

   First check: 1800 seconds

10. Fry the thinly sliced raw onion in its separate ghee over medium heat.

    Fry the thinly sliced raw onion in its separate ghee over medium heat. Check from 8 minutes until golden, not burnt.

    First check: 480 seconds

11. Add the sliced dates and raisins to the onion pan over low heat.

    Add the sliced dates and raisins to the onion pan over low heat. Warm from 2 minutes without scorching the fruit.

    First check: 120 seconds

12. Pour all the designated saffron infusion over the finished rice and fluff gently.

    Pour all the designated saffron infusion over the finished rice and fluff gently. Serve topped with the warm onion, dates and raisins.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Adas Polo with Dates and Onion is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.