Adas Polo (Lentil Rice) with Meat Sauce and Raisins

Name: Adas Polo (Lentil Rice) with Meat Sauce and Raisins
Prep time: 19 min
Cook time: 145 min
Total time: 164 min
Yield: 3
Ingredients: 1 cup (about 190 g) Lentils; 1 cup (about 190 g) Rice; 1 Onion; 200 g Ground meat; 1 Garlic powder; 1 Onion powder; 1 Black pepper; 1 Red pepper powder; 1 Cinnamon; 1 Cardamom powder; 1 Coriander seed; 1 Turmeric; 1 Salt; 1-2 tsp Saffron; 1 Dried apricot sheets; 1 Raisins; 1 Oil

Recipe by Navab Ebrahimi (@navabebrahimiii) on YouTube · View original post

4.8/10 · PopularityBased on the original YouTube post’s likes, views and comments.

Adas polo, a Persian lentil and rice pilaf, steamed with a tahdig crust and served layered with a spiced ground meat sauce enriched with saffron, dried apricot sheets and raisins.

Health score 8.2/10
164 min
Prep 19 min
Serves 3
Medium
862 kcal

Add every ingredient to your shopping list in one tap

Sabad compares each item’s price across online stores.

Open in Sabad

Web appfor iPhone

Ingredients

Lentilscleaned and rinsed1 cup (about 190 g)
Ricewashed; about 60 g per person1 cup (about 190 g)
Onionfinely chopped, for the meat sauce1
Ground meatfor the meat sauce200 g
Cardamom powderto taste, for the meat sauce1
Dried apricot sheetsfor the meat sauce1
Raisinsadded at the end of cooking the sauce1

You probably have these

Garlic powderto taste, for the meat sauce1
Onion powderto taste, for the meat sauce1
Black pepperto taste, for the meat sauce1
Red pepper powderoptional, for the meat sauce1
Cinnamonto taste, for the meat sauce1
Coriander seedto taste, for the meat sauce1
Turmericto taste, for the meat sauce1
Saltto taste, for the rice and the meat sauce1
Saffronfor the meat sauce and for the rice1-2 tsp
Oilfor frying the onion and for the tahdig1

Method

Rinse the cleaned lentils well and boil them in water for 30 to 40 minutes, until they are soft but not falling apart.
Wash the rice and set it aside to add to the lentils later.
Finely chop the onion as small as you can.
Heat oil in a pan and fry the onion over the heat until it is well fried and caramelized.
Add the 200 g ground meat to the fried onion and immediately add the spices: garlic powder, onion powder, black pepper, red pepper (optional), cinnamon, coriander seed, turmeric and salt.
Fry over high heat without lowering the flame, stirring, until the colour of the meat changes completely.
Add 1 to 2 teaspoons of saffron to the meat and mix well again.
Check the lentils after about 30 minutes of cooking: they should be soft but not fully cooked through and not mushy.
Add the washed rice (1 cup) to the boiling lentils, add salt, and cook for about 7 to 8 minutes.
Drain the rice and lentils in a colander.
Pour oil into the pot, use a layer of the adas polo itself as tahdig, cover the pot and let it steam over low heat.
Add the dried apricot sheets to the meat sauce, mix well and control the thickness of the sauce with a little hot water.
Lower the heat, add a very small amount of hot water and let the sauce cook and come together while the rice steams.
After about 40 minutes the rice is fully steamed; sprinkle a little saffron on top for better colour and aroma.
Add the raisins to the sauce and cook for 2 minutes.
Serve the adas polo and the meat sauce layered on the plate.

Cook it step by step in Sabad

Watch how it’s made in the original video