Adas Polo ba Gharch (عدس پلو با قارچ) — Persian Lentil Rice with Mushrooms

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2 lWater (for soaking and parboiling rice)
• 24 gFine sea salt (divided (includes rice soaking/parboil and final seasoning))
• 250 gGreen lentils (picked over and rinsed)
• 60 mlVegetable oil (divided)
• 300 gYellow onion (thinly sliced)
• 300 gGround beef (85–90% lean)
• 2 gGround black pepper (about 1 tsp)
• 4 gGround turmeric (about 2 tsp)
• 30 gTomato paste (about 2 tbsp)
• 400 gButton mushrooms (cleaned and thickly sliced)
• 30 gUnsalted butter (for richer aroma (or replace with oil))
• 30 mlBrewed saffron water (optional, for finishing color and aroma)
• 120 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for tahdig base)

Instructions

1. 1

   Rinse the rice 4–6 times until the water runs mostly clear. Dissolve 18 g of the salt in 1.5 L of the water, add the rice, and soak for 45 minutes at room temperature. Soaking helps the grains elongate and reduces breakage during parboiling.

2. 2

   Cook the lentils: combine lentils with 900 ml water in a saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook 18–22 minutes until tender but not mushy. Drain well and set aside to steam-dry for 10 minutes.

3. 3

   Make fried onions: heat 45 ml of the oil in a wide skillet over medium heat. Add sliced onion and cook 18–25 minutes, stirring often, until deeply golden and sweet. Transfer to a plate, leaving as much oil as possible in the skillet for the meat.

4. 4

   Cook the minced meat: raise heat to medium-high. Add ground beef to the onion-scented oil and break it up. Add turmeric and black pepper and cook 6–8 minutes until browned. Stir in tomato paste and cook 2 minutes to remove raw flavor; set aside.

5. 5

   Sauté mushrooms: return skillet to medium-high heat. Add butter and remaining 15 ml oil. Add mushrooms in an even layer and cook 8–10 minutes, stirring occasionally, until their moisture evaporates and edges brown. Season with 2 g salt (from the remaining salt) and set aside.

6. 6

   Parboil the rice: bring 1.5 L fresh water to a rolling boil in a large pot. Add the soaked rice (drained) and boil 6–8 minutes, stirring gently once or twice, until the grains are soft on the outside but still firm in the center. Drain in a colander and rinse briefly with 250 ml cool water.

7. 7

   Prepare tahdig base: in a bowl, whisk yogurt, egg yolk, and 2 tbsp water until smooth. Mix in the reserved 120 g parboiled rice. Heat 30 ml oil in a nonstick or heavy pot over medium heat for 1 minute, then spread the yogurt-rice mixture evenly across the bottom.

8. 8

   Layer and steam: reduce heat to low. Add a thin layer of rice, then sprinkle on lentils, a portion of fried onions, and some mushrooms. Repeat layers, finishing with rice on top. Poke 5–6 holes to vent steam, cover lid with a towel, and steam 45 minutes on low.

9. 9

   Finish and serve: drizzle saffron water over the top rice if using, cover, and steam 5 more minutes. Turn off heat and rest 10 minutes. Spoon rice onto a platter, top with the minced meat, remaining mushrooms, and remaining fried onions. Unmold tahdig and serve alongside.