Adas Polo Persian Lentil Rice

🧂 Ingredients

• 1 cup Green or Brown Lentils
• 3 tsp Kosher Salt
• 2 cups White Basmati Rice
• 3.5 cups Chicken Stock
• 4 tbsp Unsalted Butter
• 1 Spanish Onion

  diced
• 6 Medjool Dates

  pitted and sliced
• 1 cup Raisins
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Saffron

  steeped in 3 tbsp hot water
• 2 tsp Ground Cumin

Instructions

• 1 Place the lentils in a medium saucepan. Cover with 1 3/4 cups water and add 1
  tsp of salt. Partially cover and bring to boil over medium high heat. Reduce
  heat to medium-low and cook until all the water has evaporated and the lentils
  are softened but not completed cooked through, 20 minutes al dente. Drain cooked
  lentils and set aside.
• 2 Place the rice, stock and 2 tablespoons of butter in a large pot or dutch oven
  and bring to a boil over high heat. Add the remaining 2 teaspoons of salt and
  stir well. Cover the pot and reduce heat to low, cooking just until the stock
  has been absorbed, approximately 10 minutes.
• 3 Meanwhile, prepare the dried fruit mixture in a skillet. Melt the remaining 2
  tablespoons of butter over medium heat and add the onion. Cook, stirring
  constantly, until golden brown, about 10 minutes.
• 4 Reduce heat to medium-low and add the dates, raisins, cinnamon, saffron water
  and sprinkle of salt. Stir and cook until the dried fruit has softened, about 3
  minutes. Remove from the heat and cover so it doesn't dry out. Reserve 1-2
  tablespoons to use as a topping when serving.
• 5 Once the rice has absorbed all the water, sprinkle in the cumin and gently mix.
  Fold in the lentils and dried fruit mixture.
• 6 Gently fluff with a fork then scatter some of the reserved dried fruit mixture
  on top. Serve hot.

Nutrition Info