If you're craving something deeply comforting, subtly sweet, and unmistakably Persian, Adas Polo—the classic Persian lentil rice dish—hits the spot. This isn’t your everyday lentils and rice. It’s an aromatic, vibrant dish where fluffy rice mingles with tender lentils, caramelized onions, sweet raisins, and warm spices like cinnamon and turmeric. Often served with a side of yogurt or a simple salad, Adas Polo is the kind of dish that brings a cozy sense of home to the table, whether you're familiar with Persian cuisine or discovering it for the first time.
This version of Adas Polo leans into tradition but makes it easy for modern kitchens. Inspired by the flavors of adas polo ba khorma (Persian lentil rice with dates), we’ve kept it simple, accessible, and packed with flavor—perfect if you’re exploring how to make Persian rice for the first time or looking for an easy Persian rice recipe to add to your weeknight rotation.
Adas Polo: Persian Lentil Rice with Raisins, Fried Onions, and Fragrant Spices
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Persian
Large pot with lid For boiling and steaming the rice. A Dutch oven or a nonstick heavy-bottomed pot works well.
Large skillet For caramelizing onions and sautéing raisins.
Colander To drain the parboiled rice.
Mixing bowl For layering rice and lentils before final steaming.
Rice spatula or flat wooden spoon Helps fluff and layer rice without breaking grains.
For the Rice and Lentils
- 2 cups basmati rice long grain, high-quality preferred
- 1 cup brown or green lentils rinsed
- 5 cups water for boiling lentils and rice
- 1 ½ teaspoons salt
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
For the Fried Onion and Raisin Topping
- 2 large yellow onions thinly sliced
- ½ cup golden raisins or black raisins
- 2 tablespoons neutral oil vegetable or canola
Optional: 1 tablespoon sugar (for enhancing the sweetness)
For Assembling
- 2 tablespoons oil butter, ghee, or vegetable oil
- Pinch of saffron threads steeped in 2 tablespoons hot water
Optional: ¼ cup chopped dates (especially if mimicking adas polo ba khorma)
Optional: ½ teaspoon ground cumin or cardamom for additional spice layering
Cook the Lentils
Place lentils in a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
Wash and Parboil the Rice
Wash basmati rice under cold water until the water runs clear (removing surface starch helps prevent stickiness). Bring 4 cups of water and 1 teaspoon salt to a boil. Add rice and parboil for about 6–7 minutes. The rice should be slightly firm in the center (al dente). Drain in a colander and rinse briefly with warm water.
This step is foundational in many Persian rice recipe Iranian food traditions, forming the base for everything from sabzi polo Persian herb rice to persian carrot rice pilaf.
Prepare the Fried Onion and Raisin Mix
While the rice cooks, heat 2 tablespoons oil in a large skillet. Add thinly sliced onions and sauté over medium-low heat, stirring often, until golden and caramelized—about 15–20 minutes. Stir in the raisins and cinnamon in the last few minutes. If using dates, add them here. A pinch of sugar can intensify the sweetness. Set aside.
Layer the Rice and Lentils
In a large pot, add 2 tablespoons of oil. If you’re aiming for tahdig, place a layer of thinly sliced potatoes or a handful of plain rice mixed with yogurt at the bottom.
Now begin layering:
Start with a layer of rice.
Add a layer of cooked lentils.
Add a spoonful of the onion-raisin mixture.
Repeat the layers until everything is used, finishing with a layer of rice on top.
Sprinkle the saffron water across the top for a golden hue and extra aroma.
Steam the Polo
Wrap the lid in a clean kitchen towel or use a damkoni. Cover the pot tightly. Heat over medium for 5 minutes, then reduce to low and steam for 30–35 minutes.
This “steaming” step is essential to how to make Persian rice correctly—it’s what transforms parboiled rice into perfectly fluffy, separate grains with rich flavor.
Serve
Once steamed, gently fluff the rice with a spatula. Serve warm, topped with extra fried onions and raisins. This dish is great on its own or with grilled meats or a simple side salad.
Pairings
Adas Polo can be a standalone vegetarian meal, but it also plays well with other dishes in the Persian food canon. Here are some excellent pairings:
- Grilled chicken thighs or koobideh kebab – The smokiness of grilled meats balances the sweet elements of the polo.
- Plain yogurt or mast-o-khiar (yogurt with cucumber and herbs) – The creamy tang cools down the warmth of the spices.
- Sabzi khordan – A fresh herb platter with mint, tarragon, and radishes. Complements the richness of the dish and brings a refreshing note.
- Torshi (pickled vegetables) – The acidity provides contrast to the dish’s sweet-savory base.
Want to go full vegetarian? Pair it with Persian rice with broad beans and dill (baghali polo) or a Sephardic rice lentil pilaf for a hearty grains-and-greens spread.
FAQs
1. What type of rice is best for Adas Polo?
Basmati rice is the best option due to its long grains and fragrant aroma. It’s the standard in most Persian rice recipes. Make sure to rinse and parboil for the fluffiest result.
2. Can I use canned lentils instead of dried?
While dried lentils are preferred for texture, you can use canned lentils in a pinch—just be sure to rinse them and skip the boiling step. Be gentle during mixing so they don’t turn mushy.
3. Can I add meat to Adas Polo?
Absolutely. Ground beef or lamb seasoned with cinnamon, turmeric, and salt is a common addition. Brown the meat and layer it between the rice along with the lentils. You can also serve it with grilled chicken for a complete meal.
4. How do I get the perfect tahdig (crispy bottom layer)?
Use a good nonstick or heavy-bottomed pot. Add oil or butter to the base and use a layer of rice mixed with yogurt or thinly sliced potatoes. Heat on medium for a few minutes before reducing to low. Don’t lift the lid while steaming.
5. Is this dish traditionally sweet?
Adas Polo leans slightly sweet, thanks to raisins and sometimes dates, but it’s balanced by spices like turmeric and onions. You can adjust the sweetness level to your preference.
