Adas Polow (Persian Rice and Lentils) Recipe

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.