Persian Lentil Rice (Adas Polo)

Rinse the basmati rice and lentils separately until the water runs clear. Soak each in fresh water for about 2 hours, then drain well.

Place the drained lentils in a deep microwave-safe dish. Add 1½–2 cups water and 1 tablespoon vegetable oil, ensuring the lentils are fully submerged. Cover and microwave on 100% power for 10–12 minutes, until tender but intact. Drain any excess liquid.

In a separate deep microwave-safe dish, combine the drained rice with 2½–3 cups water, a pinch of salt, and about 3 tablespoons vegetable oil. Microwave uncovered on 100% power for 13–16 minutes, until the water has evaporated and the rice is partially cooked.

Gently fold the cooked lentils into the rice. Cover the dish and microwave at 40% power for 12–14 minutes to allow the rice and lentils to steam together and finish cooking.

For the sweet saffron garnish, mix the raisins with 1 tablespoon vegetable oil, the sugar, and the dissolved saffron. Microwave at 60% power for 1½–2 minutes, until the raisins are plump and aromatic. Fold into the rice or spoon over the top before serving.