ADAS POLO - PERSIAN RICE WITH LENTILS
A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish.
Provided by Barbell Bunny
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
- In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
- Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
- In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
- Add a layer of rice.
- Add a layer of lentil-raisin mixture.
- Continue layering, ending with a final layer of rice.
- Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
- Drizzle melted butter and saffron water over your rice.
- Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
- Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
- Serve.
Nutrition Facts : Calories 747.5, Fat 14.9, SaturatedFat 8, Cholesterol 30.5, Sodium 702.8, Carbohydrate 141.8, Fiber 14.2, Sugar 37.3, Protein 17.3
ADAS POLOW (PERSIAN RICE AND LENTILS)
It is an Iranian food.
Provided by xxxx
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
- Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
- In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
- To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 100.4 g, Fat 7.9 g, Fiber 17.7 g, Protein 17.7 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 20.5 g
ADAS POLO (PERSIAN LENTIL RICE W/CARAMELIZED ONIONS AND RAISINS)
This recipe is from a supermarket handout. It is a very tasty Iranian pilaf which is first cooked then steamed.
Provided by Member 610488
Categories Rice
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Wash lentils thoroughly. Add water to a medium-sized pot and boil uncovered over medium-high heat for 10 to 15 minutes or until done (don't overcook).
- Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.
- Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice until slightly soft (10 to 15 minutes). Drain rice in a large colander and rinse with warm water.
- Select a large, heavy-bottomed pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot.
- Shape the rice-lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
- Slice the onions thinly and lightly caramelize over low heat with oil. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet (30-40 minutes).
- Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.
Nutrition Facts : Calories 472.9, Fat 14.2, SaturatedFat 2, Sodium 751.9, Carbohydrate 78.6, Fiber 6.7, Sugar 13.2, Protein 9.8
ADAS POLO
or Lentil Pilau, a Persian recipe from "Sephardic Cooking" by Copeland Marks. (I included soaking time in 'passive cooking time'.)
Provided by maryannatwork
Categories Rice
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak lentils in 2 cups water for 2 hours. Bring to a boil, then cook over low heat for 1/2 hour or until soft. Most of the water should be evaporated or absorbed. Set aside.
- Soak the rice in lightly salted water for 1/2 hour. Pour off nearly all the water. Put the rice in a pan with 3 cups boiling water. Cook the rice over moderate heat for 10 minutes (partly cooked).
- Drain and rinse rice under cold water. Drain and set aside.
- Put 2 tablespoons oil in a pan large enough to hold potato slices in a single layer.
- Add the broth, turmeric and coriander seeds and shake pan briskly to mix. Arrange the potato slices to fit the bottom of the pan.
- Mix the lentils and rice together and spread the mixture over the potato slices, but shape it into a pyramid.
- Cover the pan and cook over low heat for 10 minutes.
- Sprinkle remaining 2 tablespoons oil over the rice. Cover the pan with paper towels, and place lid on top.
- Cook over low heat for 15 to 20 minutes more to develop a crisp crust.
- Serve warm.
- Serves 4 to 6 as a side dish.
- Variation: Omit coriander seeds and add 2/3 cup raisins to the lentil/rice mixture.
Nutrition Facts : Calories 625.2, Fat 5.7, SaturatedFat 0.8, Sodium 43.9, Carbohydrate 120.8, Fiber 19.5, Sugar 1.7, Protein 20.8
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- the night (about 12 hours) before you want to cook Adas Polo, leave the lentils and the rice in some water so that they will absorb some of it. This will help them cook better.
- The same thing must be done on the rice, so about 12 hours before you want to cook it, leave it in some water. Before leaving it in some water, it must be washed and rinsed for several times. The first time the water will look white. After washing it several times the color won’t change. Then, add some water (the level of water must be about 2 centimeters higher than the rice) and leave the rice in water for 12 hours.
- To start cooking separate the water from the lentils add put them in a pot. Add some water to the pot, the level of the water must be about 2 centimeters higher than the lentils.
- Put the pot on a low flame of gas burner, add some oil and turmeric to the pot and let the lentils cook gradually. This will make the lentils be more beautiful.
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