Adas Polo (Lentil Rice with Caramelized Onions and Raisins)
This savory mix of lentils, fragrant basmati rice, garlic, caramelized onions, and raisins makes a terrific main or side dish.
- 3 cups basmati rice Add to list
- 8 to 10 cups water Add to list
- 1 1/2 cups lentils Add to list
- 8 cups water Add to list
- 4 tablespoons oil Add to list
- 2 teaspoons salt Add to list
- 1/4 teaspoon saffron Add to list
- 2 onions, thinly sliced Add to list
- 2 cloves garlic, chopped Add to list
- 3 tablespoons oil Add to list
- 1 cup raisins Add to list
- 1/2 teaspoon cinnamon Add to list
- 1/2 teaspoon turmeric Add to list
- 1/2 teaspoon cumin Add to list
- 1/2 teaspoon salt Add to list
- 1/4 teaspoon pepper Add to list
Wash lentils thoroughly; add water to a medium-sized pot and boil uncovered over medium-high heat for 10 to 15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.
Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.
Select a large, heavy-bottomed pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice-lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
Slice the onions thinly and lightly caramelize over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.
Recipe by, former PCC Cooks instructor