A classic Persian dish, Adas Polo is a fragrant and hearty lentil rice dish, enriched with sweet raisins and spiced meatballs. It’s a perfect balance of savory and sweet, making it a favorite comfort food.
Adas Polo is a beloved Persian dish with deep historical roots in Iranian cuisine. Lentils have been a staple in Persian cooking for centuries, dating back to ancient Persia, where they were prized for their nutritional value and affordability. The combination of rice and lentils provided a hearty, protein-rich meal, especially in times when meat was scarce.
Over time, Persian culinary traditions evolved to incorporate sweet and savory elements, giving rise to the addition of raisins, dates, or barberries in Adas Polo. This reflects the broader Persian philosophy of balancing flavors - where sweetness, spice, and umami come together harmoniously.
In many Persian households, Adas Polo is often prepared for family gatherings, especially in colder months when warm, spiced dishes are most comforting. It is also a common meal during religious and cultural events, such as Ramadan, due to its nutritious and sustaining ingredients. The addition of meatballs is a modern variation that enhances the dish’s richness and appeal, making it a favorite among both traditional and contemporary Persian food lovers.
Ingredients
For the Rice and Lentils:
2 cups basmati rice
1 cup green lentils
4 cups water
2 tbsp salt (for soaking the rice)
3 tbsp vegetable oil
½ tsp turmeric
½ tsp ground cinnamon
For the Meatballs:
300g ground beef or lamb
1 small onion, grated
½ tsp salt
½ tsp black pepper
½ tsp turmeric
½ tsp ground cinnamon
1 tbsp chickpea flour (optional, for binding)
1 tbsp vegetable oil (for frying)
For the Raisins:
½ cup raisins (or barberries for a tangy touch)
1 tbsp butter
½ tsp ground cinnamon
For the Tahdig (Crispy Rice Crust):
1 large potato, thinly sliced (optional)
2 tbsp vegetable oil
Directions
Prepare the Rice and Lentils:
Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Rinse the lentils and cook them in 2 cups of water with a pinch of salt. Cook until just tender (about 15 minutes). Drain and set aside.
Prepare the Meatballs:
In a bowl, mix the ground meat with grated onion, salt, pepper, turmeric, cinnamon, and chickpea flour. Roll into small bite-sized meatballs. Heat oil in a pan and fry the meatballs until browned and cooked through. Set aside.
Cook the Raisins:
In a small pan, melt the butter and add the raisins (or barberries). Stir in cinnamon and lightly sauté for 2 minutes until fragrant. Remove from heat.
Layer and Steam the Rice:
Bring a large pot of water to a boil. Drain the soaked rice and cook it in boiling water for 6–7 minutes until it is soft but still has a slight bite. Drain and rinse with cold water. In a pot, heat 2 tbsp oil. If using potatoes for tahdig, layer the slices at the bottom of the pot. Begin layering: Add a layer of rice, followed by lentils, then some meatballs and raisins. Repeat until all ingredients are used. Use the handle of a spoon to create a few holes in the rice for steam to escape. Cover the lid with a clean kitchen towel and place it on the pot. Steam the rice on low heat for 30–40 minutes until fluffy.
Serve:
Gently fluff the rice and mix the layers. Serve with crispy tahdig on the side and enjoy with yogurt, salad, or pickles.
