Adas Polo (Persian Lentil & Dates Rice Pilaf)

Ingredients

• 190 gbasmati rice
• 100 ggreen lentils
• 2 largeonions, sliced
• 4–5dates, finely diced
• 1 tspsaffron, dissolved in a few ice cubes
• 710 mlwater for cooking the rice
• 475 mlwater for cooking the lentils
• to tastesalt
• 1 large, thinly sliced (optional)potato
• as neededcooking oil
• as neededbutter

Instructions

1. 1

   Cook the lentils

   Put the lentils and 475 ml water in a saucepan and bring to the boil. Cook for about 25–30 minutes, or until tender. Season with salt to taste, then set aside.

2. 2

   Part-cook the rice

   Bring 710 ml water to the boil, add salt and stir in the rice. Cook for about 20 minutes, or until the rice is three-quarters cooked. Drain and set aside.

3. 3

   Caramelise the onions

   Heat some oil in a pan and cook the onions over a medium-high heat, stirring occasionally. Once caramelised, add the dates and some saffron water, then set aside.

4. 4

   Layer the pilaf

   Add some butter to the bottom of a non-stick pan. If using the potato, arrange the slices over the base and let them sear for a minute. Layer in the rice, lentils and onion mixture. Make a few holes in the rice and pour saffron water into them. Add some butter, then cover the pan tightly with a cloth under the lid to absorb steam.

5. 5

   Steam and serve

   Cook over a low heat for about 30–40 minutes; a longer cooking time makes the bottom crispier. Fluff the rice with a fork and serve, garnished with the remaining caramelised onion mixture.

What is adas polo?

Adas polo is a Persian rice dish combining rice and lentils with sweet, savoury toppings such as dates and caramelised onions. Its layered preparation gives the grains time to steam while the base can crisp into tahdig.

This version pairs the dates’ sweetness with deeply cooked onions and saffron. The optional potato layer offers a simple route to a crisp base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 10g protein, 67g carbs, 9g fat.

Most of the carbohydrates come from the rice, lentils and dates; the lentils also contribute protein. Oil and butter provide most of the fat, while the potato adds further carbohydrate if used. Serve with a generous portion of salad or vegetables to add freshness alongside the pilaf.

The lentil and rice balance

Lentils: cook them until tender but still intact, so they hold their shape when layered with the rice. The recipe gives a 25–30 minute cooking window; check their texture as they approach the end.

Rice: boiling it separately and draining it at three-quarters cooked prevents it becoming too soft during the final steaming. The original method says this basmati does not need soaking.

Building flavour with onions

Piyaz dagh: this is the Persian term for fried, caramelised onion. Cook the slices over medium-high heat, stirring now and then, until deeply golden and sweet rather than rushed and merely softened.

Dates: add them after the onions have caramelised so they warm through without losing all their shape. Keep some of the onion mixture back to garnish the finished pilaf.

Saffron and layering

Saffron: dissolving it in ice cubes releases colour and aroma as the ice melts. Pour some of this saffron water into holes made in the rice so it can reach the layers below.

Layers: spread the rice, lentils and onion mixture through the pan rather than packing them tightly. If using potato, arrange the thin slices over the buttered base before adding the other ingredients.

Getting a crisp base

Tahdig: the potato is optional, but it helps create a crisp bottom layer. Let it sear for a minute before layering in the rice mixture.

Steam: a tight-fitting lid helps the pilaf cook through over low heat. The cloth under the lid is intended to absorb condensation; keep it securely away from the heat source.

When the pilaf is ready

Timing: allow about 30–40 minutes for the final low-heat cooking, after the lentils and rice have been prepared. The method notes that a longer steaming time makes the base crispier.

Doneness: fluff the rice gently with a fork before serving. If you are unsure about the base, check carefully at the edge rather than stirring through the layers.

How to serve it

Serve the pilaf warm, with the reserved onion and date mixture scattered over the top. Lift out portions from the base so each serving can include some crisp potato, if you made it.

A fresh salad or simply dressed vegetables make a light contrast to the buttery rice and sweet, savoury topping.

Recipe notes & tips

• Use a non-stick pan, as suggested, to make releasing the base easier.
• Keep the onion slices moving occasionally so they colour evenly.
• Check the lentils for tenderness rather than relying only on the stated cooking time.
• Drain the rice as soon as it is three-quarters cooked so it can finish steaming in the pan.
• Make holes through the rice before adding saffron water to distribute its colour.
• Keep the cloth under the lid secure and well clear of the hob flame or heating element.

Variations

• Skip the potato: leave it out for a softer base without changing the rice and lentil layers.
• Use more dates: add a few extra for a sweeter contrast to the onions.
• Make it more saffron-forward: reserve more saffron water for the final layering.
• Add fresh herbs: scatter chopped herbs over the pilaf just before serving.
• Serve with yoghurt: offer plain yoghurt on the side for a cool, tangy contrast.

Common mistakes to avoid

• Overcooked lentils: check them before the end of the 25–30 minute window so they remain intact.
• Soft rice: drain it at three-quarters cooked, not when fully tender.
• Pale onions: give them time to caramelise before adding the dates.
• Packed layers: arrange the ingredients loosely so steam can move through the rice.
• Steamy lid: keep the pan tightly covered and use the cloth as directed to absorb condensation.
• Burnt base: keep the heat low during the final 30–40 minutes and check carefully if cooking for longer.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry; the base may lose some crispness.

Frequently asked questions