So much of Adas Polo, turmeric rice with lentils feels familiar and comforting—not only to Iranians but to people in many cultures around the world. Adas Polo definitely makes it onto most Persians’ top 10 list of favorite rice dishes, albeit under different regional names and slightly varied cooking methods.
I love Adas Polo not only for its simplicity and color but also for the balance and harmony of ingredients, creating a perfect foundation for whatever you serve it with. Here, I’ve prepared it with stewed beef, though others might prefer a flavorful roasted chicken—or, if you’re Shomali (a term for people from northern Iran by the Caspian Sea), you’d enjoy this with nimroo (sunny-side-up eggs). There’s something so satisfying about breaking into the egg yolk and watching it blend richly into the rice. It’s no secret that I love eggs, and I love how easily, and without any sacrifice, this dish can be made vegetarian-friendly.
To prepare this dish is to be reminded of a stately dance, with each flavor in turn taking the spotlight before merging into the background to let another take the lead. This elegant dance of salty and sweet elements is bathed in the gentle light of saffron, which suffuses the dish with brightness and poise.
You might be drawn to the savoriness of fried onions and the richness of stewed meat or fried eggs. Or perhaps you’d enjoy a sprinkling of sweet dates or raisins to accompany you through this flavor journey. Either way, there’s no right or wrong: Adas Polo is an exploration of flavors, techniques, and personal preferences.
If you love rice dishes layered with rich ingredients for a satisfying meal, try this other dish. It has ‘jewel‘ in its name, and that title suits it perfectly!
Adas Polo
Ingredients
Beef
- 2 tablespoons olive oil, or butter or ghee
- 1 onion, sliced
- 1 teaspoon turmeric, ground
- 4 cloves garlic, minced
- 1 pound beef, or lamb, cut into 1.5 to 2 inch pieces
- 1 1/4 cups water, adjust as needed
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
Lentils
- 1 cup lentils, grey/green variety
- 4 cups water
Rice
- 2 cups basmati rice, soaked for 1 hour and rinsed
- 8 cups water
- 1 teaspoon turmeric, ground
- 2 tablespoons salt, for parboiling the rice and will be rinsed out
- 4 tablespoons neutral oil
Topping
- 1 onion, thinly sliced
- 4 tablespoons butter or ghee
- 1/4 teaspoon salt
- 1 cup raisins
- 6-8 pieces dates
- 1/2 teaspoon saffron threads, ground and bloomed with 2 tablespoons of hot water
Instructions
Beef
- In a medium-sized pot, saute the onion over medium heat with 2 tablespoons of oil for about 10 minutes.
- Add the turmeric and garlic and saute for 2 minutes.
- Add the beef pieces and toss around the pan over medium-high heat until they have turned light brown, about 5 minutes.
- Add 1 cup of water, salt, and pepper, reduce heat to low, and simmer for 75-90 minutes, or until the beef is fork tender. Add more water as needed during this step.
- Keep warm until serving.
Lentils
- In a medium saucepan, combine the lentils with water. Cook the lentils until they are mostly tender but still slightly firm, about 15 to 20 minutes. Drain and set aside.
Topping
- In a medium-sized frying pan, saute the onion with butter or ghee for 15 minutes over medium heat until golden in color.
- Add the remainder of the ingredients and reduce flame to low and saute for up 2-4 minutes until the dried fruit has softened and come to life.
- Remove from the heat and set aside.
Rice
- In a large covered pot, bring 8 cups water, turmeric and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-8 minutes, or until the rice has slightly softened. Drain the rice in a colander, rinse and set aside.
- Select a medium-sized nonstick pot and add 2 tablespoons of oil to it.
- Spread enough of the rice, around 1 cup to evenly cover the bottom of the pot. This will be the crispy rice referred to as Tahdig.
- Gently layer the parboiled rice and cooked lentils into the pan, then carefully mix to combine.
- Drizzle the remaining 2 tablespoons of oil evenly over the rice.
- Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over medium-low heat for 45 minutes.
- Once the rice is cooked, cautiously and swiftly invert the rice out of the pot onto a large serving platter.
- Arrange the beef stew around the platter and garnish with the saffron raisins and dates.
- Serve with plain yogurt or pickled vegetables.