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5 from 1 vote

Adas Polo/ Pulow ~ Persian Lentil Rice

Course Rice
Cuisine Persian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -3
Author Rafeeda

Ingredients

  • 1/2 cup green/ brown lentils I used green
  • 50 gm butter divided
  • 1 cardamom bruised
  • 2 inch pc cinnamon
  • 1/2 tsp cumin seeds
  • 1 onion thinly sliced
  • 1 tbsp sugar
  • Salt to taste
  • 1/2 tsp pepper powder
  • 1 cup basmati rice washed, soaked for 30 minutes and drained
  • 450 ml hot water
  • 1/4 cup chopped dried apricot
  • 1/4 cup raisins
  • A pinch saffron soaked in 2 tbsp hot water

Instructions

  • Wash the lentils. Boil in water for around 15 minutes. Drain.
  • In a large saucepan, heat half the butter. Fry the cardamom, cinnamon and cumin briefly.
  • Add the onion along with sugar and some salt and start frying till caramelized. The sugar will give the onions a nice color.
  • Add the drained lentils and pepper powder and saute for a minute.
  • Add in the drained rice and saute for five minutes till crispy.
  • Add in the water and allow it to boil. Adjust the salt.
  • Reduce the flame to the minimum. Add the remaining butter, apricots and raisins into the rice and mix.
  • Keep on closed lid. Midway, sprinkle the saffron water and give a stir.
  • Continue to cook on closed lid undisturbed till the rice is completely done.