Adas Polo
This savory mix of lentils, fragrant basmati rice, garlic, caramelized onions, and raisins makes a terrific main or side dish.
Ingredients
3 cups (305g) basmati rice
8–10 cups (1.9–2.4L) water
1 1/2 cup (345g) lentils
8 cups (1.9L) water
4 Tbsp (60mL) oil
2 tsp (12g) salt
1/4 tsp (1g) saffron
2 onions, thinly sliced
2 cloves of garlic, chopped
3 Tbsp (45mL) ghee or oil
1 cup (150g) raisins
1/2 tsp (1g) cinnamon
1/2 tsp (1g) turmeric
1/2 tsp (1g) cumin
1/2 tsp (3g) salt
1/4 tsp (1g) pepper
Directions
Wash lentils thoroughly; add water to a medium-sized pot and boil uncovered on medium-high for 10–15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.
Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.
Select a large heavy-bottom pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice/lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
Slice the onions thinly and lightly brown (carmelize) over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.
