Adas Polo Food

ADAS POLO RECIPE

Steps:

• the night (about 12 hours) before you want to cook Adas Polo, leave the lentils and the rice in some water so that they will absorb some of it. This will help them cook better.
• The same thing must be done on the rice, so about 12 hours before you want to cook it, leave it in some water. Before leaving it in some water, it must be washed and rinsed for several times. The first time the water will look white. After washing it several times the color won't change. Then, add some water (the level of water must be about 2 centimeters higher than the rice) and leave the rice in water for 12 hours.
• To start cooking separate the water from the lentils add put them in a pot. Add some water to the pot, the level of the water must be about 2 centimeters higher than the lentils.
• Put the pot on a low flame of gas burner, add some oil and turmeric to the pot and let the lentils cook gradually. This will make the lentils be more beautiful.
• After washing and peeling the cloves of garlic and the onions, dice them. In a frying pan and using some oil, first stir fry the onions and when the onions are a little softer, add the diced garlic. Before the garlic and the onions are completely fried, add the minced meat. Fry the meat for a short while and then add some salt, pepper and turmeric. Continue frying the meat.
• Use another pot to cook the rice. To do this, fill half of the pot will water and leave the water on the flame of the gas burner long enough for the water to start boiling. After it started boiling, add some salt.
• Separate the rice from the water and add the rice to the boiling water. Use a big spoon to gently stir the rice. After a while, when the rice is cooked and no longer hard, using a sieve, separate it from the water and rinse it with some warm water.
• To complete the process of cooking, in a different pot, add a layer of the rice, on top of that a layer of lentils and on top of that, a layer of meat. Continue making these layers until you run out of the ingredients.
• Pour ½ glass hot water, 1 tablespoon oil and the brewed saffron in the pot. For the heat to be spread properly, make sure to use a heat diffuser and apiece of cloth as an infuser on top of the pot. Cover the pot with its lid. After 25 minutes, the dish is ready.
• pot with its lid. After 25 minutes, the dish is ready.

ADAS POLO

Steps:

• Rinse the rice in cold water, and soak it in 5 cups (1.250 liter) of cold water with 2 tablespoons of salt for 4 hours.
• Rinse the lentils in cold water and soak them in plenty of water for 4 hours.

ADAS POLO - PERSIAN RICE WITH LENTILS

Steps:

• In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
• In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
• Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
• In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
• Add a layer of rice.
• Add a layer of lentil-raisin mixture.
• Continue layering, ending with a final layer of rice.
• Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
• Drizzle melted butter and saffron water over your rice.
• Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
• Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
• Serve.

ADAS POLOW (PERSIAN RICE AND LENTILS)

Steps:

• Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
• Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
• In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
• To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.