Adas Polo (عدس پلو) — Persian Lentil Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for soaking and parboiling (plus extra as needed))
• 18 gSalt (divided, for soaking and cooking)
• 200 gBrown lentils (picked over and rinsed)
• 2 tspGround cumin
• 1 tspGround cinnamon
• 1 tspGround turmeric
• 0.5 tspBlack pepper (freshly ground)
• 75 mlVegetable oil (divided)
• 250 gYellow onion (thinly sliced)
• 120 gRaisins (golden or dark; rinsed and well drained)
• 12 gSugar (adjust to taste)
• 0.25 tspSaffron threads (crushed finely)
• 60 mlHot water (just off the boil, for blooming saffron)

Instructions

1. 1

   Rinse the basmati rice 4–5 times until the water is mostly clear. Soak it in 1,200 ml water with 12 g salt for 60 minutes at room temperature. Meanwhile, rinse the lentils. In a saucepan, simmer lentils in 900 ml water over medium heat for 18–22 minutes until just tender (not mushy), then drain well.

2. 2

   Bloom the saffron: crush the saffron threads to a powder, then stir in 60 ml hot water. Cover and steep 10 minutes. In a large skillet, heat 45 ml vegetable oil over medium heat. Add sliced onion and cook 12–15 minutes, stirring, until deep golden. Stir in cumin, cinnamon, turmeric, and black pepper for 30 seconds until fragrant.

3. 3

   Bring a large pot of water (about 1,200 ml) to a rolling boil. Add 6 g salt. Drain the soaked rice and add to the boiling water. Boil 6–8 minutes, stirring once or twice, until the grains are elongated and the center is slightly firm. Add drained lentils for the final 60 seconds, then drain everything in a colander and rinse briefly with 250 ml warm water.

4. 4

   Set the pot back on low heat to dry for 1 minute. Add 30 ml vegetable oil to the pot. Spoon in one-third of the rice-lentil mixture, then scatter over half the spiced onions. Repeat layers, finishing with rice on top. Use the handle of a spoon to poke 5–6 steam holes. Cover the lid with a clean towel and steam on low for 45 minutes.

5. 5

   While the rice steams, make the raisin topping. In the same skillet, warm the remaining 0–15 ml oil if needed over medium-low heat. Add raisins and cook 2–3 minutes, stirring, until plump and glossy. Sprinkle in sugar and stir 30 seconds until lightly melted and coating the raisins; remove from heat so they do not harden.

6. 6

   After 45 minutes, drizzle the bloomed saffron over the top of the rice. Cover again and steam 5 more minutes on very low heat to perfume the rice. Turn off the heat and rest, covered, for 10 minutes. Fluff gently with a spatula, mixing layers without crushing grains. Serve topped with the sweet raisins and extra onions.