Adas Polo Makhsoos (عدس پلو مخصوص) — Persian Special Lentil Rice

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (for soaking and boiling rice (adjust to taste))
• 200 gBrown lentils (picked over and rinsed)
• 2400 mlWater (for boiling lentils and rice)
• 0.25 tspSaffron threads (finely crushed)
• 45 mlHot water (to bloom saffron)
• 250 gYellow onion (finely diced)
• 12 gGarlic (minced (about 3 large cloves))
• 350 gGround beef (85–90% lean)
• 1 tspGround cinnamon
• 1 tspGround cumin
• 0.5 tspGround turmeric
• 0.5 tspBlack pepper (freshly ground)
• 45 mlNeutral oil (such as grapeseed or sunflower)
• 120 gRaisins (golden or dark; rinsed and well drained)
• 160 gDates (pitted and quartered (about 12–14 medium dates))
• 60 gSlivered almonds (lightly toasted)
• 45 gUnsalted butter (divided)
• 30 mlBrewed black tea (optional; to plump raisins)
• 300 gPotatoes (peeled and sliced into 6–8 mm rounds for the crust)

Instructions

1. 1

   Soak the rice: place rinsed basmati rice in a bowl, add 1.5 liters water and 12 g of the salt, and soak 45 minutes at room temperature. Meanwhile, bloom saffron by mixing crushed saffron with 45 ml hot water; cover and steep 15 minutes so the color fully develops.

2. 2

   Cook lentils until just tender: bring 900 ml water to a boil, add lentils, then reduce to a steady simmer. Cook 18–22 minutes until lentils are tender but not splitting. Drain well and set aside. This timing keeps the lentils intact during steaming, so the final rice stays fluffy, not muddy.

3. 3

   Make the spiced meat mixture: heat 45 ml neutral oil in a skillet over medium heat. Add onion and cook 8–10 minutes until golden. Add garlic and cook 30 seconds. Add ground beef, breaking it up, and cook 6–8 minutes until browned. Stir in cinnamon, cumin, turmeric, pepper, and 4 g salt; cook 1 minute to toast the spices.

4. 4

   Prepare the sweet garnish: if using tea, soak raisins in 30 ml warm brewed black tea for 10 minutes, then drain. In the same skillet (wipe if needed), melt 25 g butter over medium-low heat. Add raisins and dates and sauté 2–3 minutes just until glossy and fragrant; avoid high heat so the sugars do not burn. Stir in toasted slivered almonds and remove from heat.

5. 5

   Parboil the rice: bring 1.5 liters water to a rolling boil in a large nonstick pot. Drain soaked rice and add it to the boiling water with the remaining 6 g salt. Boil 6–8 minutes, stirring gently once or twice, until the grains are soft on the outside but still firm in the center. Drain immediately in a colander and rinse quickly with 250 ml cool water to stop cooking.

6. 6

   Build the potato crust: return the pot to medium heat and add 30 ml neutral oil and 20 g butter. Arrange potato slices in one tight layer, slightly overlapping. Let them sizzle 2 minutes to start the crust. Reduce heat to low. Mix 3 tablespoons of the parboiled rice with 1 tablespoon saffron water, then spread this saffron rice over the potatoes for extra aroma and color.

7. 7

   Layer and steam: gently combine the remaining rice with the drained lentils in a wide bowl (do not mash). Spoon one-third into the pot, then add half the meat mixture. Add another third of rice-lentils, then the remaining meat, finishing with the last third of rice-lentils. With a handle-end of a spoon, poke 5–6 steam holes to the bottom. Cover the lid with a clean towel, place on the pot, and steam 45 minutes on low heat.

8. 8

   Finish with saffron and serve: melt the remaining 20 g butter and drizzle it over the rice, then drizzle the remaining saffron water over the top. Steam 10 more minutes on low. To serve, gently mound rice on a platter, top with the date-raisin-almond mixture, and place the potato crust pieces alongside. Rest 5 minutes before serving for cleaner layers and better texture.