Adas Polo (عدس پلو) — Persian Lentil and Raisin Rice with Saffron

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 6⅓ ozGreen lentils (picked over and rinsed)
• 8.5 cupWater (plus additional as needed)
• 18 gFine salt (about 3 tsp)
• 10.5 ozYellow onion (thinly sliced)
• ⅓ cupVegetable oil (divided)
• 4¼ ozRaisins (golden or dark; rinsed and drained)
• 2 tspGround turmeric
• 1 tspGround cinnamon
• ½ tspGround black pepper
• ¼ tspSaffron threads (about 0.5 g)
• 3 tbspHot water (about 3 tbsp)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover the rice with cool water and let it soak for 20 minutes, then drain well so the grains steam up fluffy instead of sticky.

2. 2

   Cook the lentils while the rice soaks: bring 900 ml of the water to a boil in a saucepan, then add the rinsed green lentils. Simmer for 18–22 minutes until the lentils are tender but still hold their shape, then drain and set aside so they do not overcook during steaming.

3. 3

   Bloom the saffron by grinding the threads lightly (if possible) and mixing with 45 ml hot water in a small cup. Let it steep for at least 10 minutes so the color and aroma fully release.

4. 4

   In a skillet over medium heat, warm 45 ml of the vegetable oil and add the sliced onion. Cook for 12–15 minutes, stirring often, until deeply golden and sweet; then stir in turmeric, cinnamon, and black pepper and cook 30 seconds to toast the spices without burning.

5. 5

   Add the raisins to the skillet and cook for 60–90 seconds, just until they plump and turn glossy. Transfer the onion-raisin mixture to a bowl and set aside; keeping it separate prevents the raisins from breaking down during steaming.

6. 6

   Bring the remaining 1100 ml water to a rolling boil in a large nonstick pot and dissolve the 18 g salt in it. Add the drained rice and boil for 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center.

7. 7

   Drain the rice in a colander and rinse quickly with 250 ml cool water to stop the cooking and wash off excess surface starch. Let the rice drain for 2 minutes so it does not waterlog the pot during steaming.

8. 8

   Return the pot to medium heat and add the remaining 30 ml vegetable oil plus 60 ml water to create steam and help form a light crust. Spoon in a thin layer of rice, then add a layer of lentils and a few spoonfuls of the onion-raisin mixture; repeat layering until everything is used, finishing with rice on top for even steaming.

9. 9

   Use the handle of a spoon to poke 5–6 holes down through the rice to the bottom of the pot so steam can circulate. Wrap the lid in a clean kitchen towel, cover the pot, and steam on medium heat for 10 minutes to build steam, then reduce to low and steam 30–35 minutes until the rice is fully tender and aromatic.

10. 10

    Drizzle 2–3 tbsp of the brewed saffron over the top and gently fluff the rice with a fork, lifting rather than stirring hard to keep the grains separate. Serve on a platter, scattering any remaining onion-raisin mixture over the top, and let it rest 5 minutes off the heat so the flavors settle.