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Adas polo

Adas Polo: Persian Lentil Rice with Raisins, Fried Onions, and Fragrant Spices

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Persian
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Cook the Lentils

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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:

  1. Start with a layer of rice.
  2. Add a layer of cooked lentils.
  3. Add a spoonful of the onion-raisin mixture.
  4. Repeat the layers until everything is used, finishing with a layer of rice on top.
  5. Sprinkle the saffron water across the top for a golden hue and extra aroma.

Steam the Polo

  1. 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.
  2. 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

  1. 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.