Persian Herbed Rice Bowl with Roasted Onions and Lentils (Adas Polo)

About This Recipe

This bowl is modeled on adas polo, the Persian herbed rice dish studded with lentils, raisins or dates, and topped with crisp fried onions, traditionally served at both everyday meals and larger gatherings. The defining move in Persian rice cookery is parboiling the rice first, then steaming it separately with a little oil or butter until a golden crust, the tahdig, forms on the bottom, though this bowl format skips forming a full tahdig in favor of simply fluffy, saffron-tinted grains for a quicker weekday version. Onions get roasted low and slow until deeply caramelized rather than deep-fried, a slightly lighter method that still delivers the sweet, almost jammy topping that traditional adas polo relies on for contrast against the rice and lentils. A bloom of saffron in hot water, brushed or stirred through the rice at the end, gives the dish its characteristic golden color and floral aroma, a technique used throughout Persian cooking. Dates add a natural sweetness that plays against the savory lentils and cumin, echoing the raisins traditionally used, while fresh herbs and a squeeze of lime keep the bowl from feeling too heavy.

Ingredients

Serves 3

• 1.5 cupsbasmati rice(rinsed and soaked 30 minutes)
• 0.75 cupbrown lentils(rinsed)
• 2onions(thinly sliced)
• 3 tbspolive oil(divided)
• 1 tspground cumin
• 0.25 tspsaffron threads(crushed)
• 2 tbsphot water(for saffron bloom)
• 3 tbspbutter
• 6dates(pitted and halved)
• 1.5 tspfine sea salt(divided)
• 2 tbsplime juice
• 0.25 cupfresh mint or parsley(chopped)

Instructions

1. 1

   Roast the onions

   Toss sliced onions with 2 tablespoons olive oil on a baking sheet. Roast at 200C/400F for 30-35 minutes, stirring halfway, until deeply caramelized and slightly crisp at the edges.

2. 2

   Bloom the saffron

   Crush saffron threads with a mortar and pestle or the back of a spoon, then steep in 2 tablespoons hot water for 10 minutes until deep gold.

3. 3

   Cook the lentils

   Simmer lentils in salted water for 18-20 minutes until tender but still holding their shape, then drain.

4. 4

   Parboil and steam the rice

   Boil the soaked rice in well-salted water for 6 minutes, then drain. Return to the pot with butter, cover with a clean towel under the lid, and steam over low heat 20 minutes until tender and fluffy.

5. 5

   Combine the lentils

   While the rice steams, warm remaining oil in a skillet, add cumin and cooked lentils, and stir 2-3 minutes to combine and season with 1 teaspoon salt.

6. 6

   Finish the rice

   Fluff the steamed rice and drizzle with the saffron water, stirring gently to create golden streaks rather than mixing it in completely.

7. 7

   Assemble the bowls

   Layer saffron rice, spiced lentils, roasted onions and dates in bowls. Finish with lime juice, remaining salt and fresh herbs.

Variations

• •

  Traditional adas polo: use golden raisins instead of dates and add a pinch of cinnamon to the lentils.

• •

  Add shredded roast chicken for a heartier, protein-forward version of the bowl.

• •

  Make it vegan by using olive oil in place of the butter during the rice-steaming step.

Storage

Refrigerate rice, lentils and onions separately for up to 3 days. Reheat rice with a splash of water, covered, in a pan or microwave to restore fluffiness.

Frequently Asked Questions