Adas Polo

Adas Polo is a beloved traditional Persian dish made with lentils, caramelized onions, raisins, aromatic spices, and optionally ground meat. This flavorful and satisfying meal is a great example of fast Persian food — offering a savory and slightly sweet taste that works perfectly for both everyday dinners and special occasions.

For Adas Polo, a potato tahdig is an excellent choice. Tahdig refers to the crispy, golden crust that forms at the bottom of the pot as the rice steams. Using thinly sliced potatoes as tahdig creates a delightfully crunchy yet tender layer that adds both texture and visual appeal to the dish.

How To Make Adas Polo?

To make authentic Adas Polo (Persian Lentil Rice), start by cooking lentils in water with a pinch of salt until tender. Meanwhile, rinse traditional Persian rice similar to Basmati thoroughly and soak it in salted water for at least one hour. Next, parboil the rice in boiling water with salt and oil until it’s partially cooked. In the final minutes, add the cooked lentils to the rice and stir gently. Drain the rice and lentil mixture carefully, then transfer it to a pot and steam on low heat until fully cooked and fluffy. Once the rice is perfectly steamed, garnish the dish with sautéed ground meat and golden raisins before serving.

1. Soak the rice

Rinse the rice under cold water until the water runs clear. Soak it in salted water for at least 1 hour. This helps the grains cook longer and fluffier.

2. Cook the lentils

Rinse lentils and soak them in water for 15 minutes. Then transfer to a saucepan, add about 1 cup water, and bring to a gentle boil. Keep the lid slightly open — lentils tend to foam and may boil over.

Add a pinch of salt in the last 10 minutes. Lentils should be soft but not mushy. Cooking time: about 30–40 minutes.

3. Prepare saffron & raisins

Steep ground saffron in a few tablespoons of hot (not boiling) water and let it release color.

Rinse the raisins and soak them in warm water for 10–15 minutes to soften.

4. Prep the potatoes (for tahdig)

Peel and slice the potato into thin rounds. Keep them in water until ready to use — this prevents discoloration.

5. Parboil the rice & mix with lentils

Bring a large pot of water to a boil. Add the soaked rice and cook for 4 to 5 minutes until the rice is partially cooked — the edges of the grains should be soft, but the center still firm (al dente). In the last few minutes of boiling, add the cooked lentils and gently stir. Once ready, drain the rice and lentil mixture using a fine-mesh colander. If the rice tastes too salty, rinse it briefly with cold water.

6. Layer the rice & lentils in the pot

In a clean pot, heat 2 tbsp of oil over medium heat. Arrange the potato slices to cover the bottom — this will be your tahdig (crispy crust).

Add a few scoops of the rice-lentil mixture, drizzle with some brewed saffron and a sprinkle of cinnamon. Repeat in layers until everything is used up.

Use the back of a spoon to poke 3–4 holes down to the bottom of the pot. This helps steam circulate.

7. Steam the rice

Melt 3–4 tbsp of butter in 1/3 cup of water and pour over the rice. Cover the pot with a tight-fitting lid.

For a more authentic method, wrap the pot lid in a clean kitchen towel (a Persian technique to absorb excess moisture) and place it firmly on the pot.

Cook on medium heat for 10 minutes until steam rises. Then reduce heat to low, and let the rice steam gently for 40–50 minutes.

8. Cook the ground meat

Sauté chopped onion in 1–2 tablespoons of oil. Add turmeric, pepper, a pinch of curry powder, and cook until fragrant. Add the ground meat and break it up with a spoon while cooking.

Once browned, add ½ cup water and simmer until fully cooked. Season with salt at the end.

9. Sauté the raisins

Drain the soaked raisins. In a small pan, heat 1 tbsp oil and quickly sauté the raisins for 30–60 seconds. Don’t overcook — they burn easily and turn hard.

10. Assemble and serve

Once the rice is fully steamed, fluff it gently. Transfer it to a serving dish and garnish with sautéed raisins and the ground meat mixture. Drizzle more saffron on top for extra aroma and color. Serve warm.

🔹 Important Cooking Tips for Adas Polo

Different types of onions have unique uses in cooking. Yellow onions are perfect for sautéing with ground meat in Adas Polo, adding a rich and savory flavor.

To keep lentils intact and avoid mushiness, add a pinch of salt during the last 10 minutes of cooking and leave the pot lid slightly open to let steam escape.

When making the potato tahdig (crispy crust), after placing the sliced potatoes in hot oil, turn them over once the edges begin to brown to ensure an even, golden crust before adding the rice.

Cooking times vary by rice type and quality. For Basmati rice, parboil for about 6–8 minutes, but always taste the rice grains to ensure perfect texture before draining.

🔵 Frequently Asked Questions (FAQ) about Adas Polo

Can I make Adas Polo vegetarian or vegan?

Yes! The dish is naturally vegetarian if you skip the ground meat. Lentils and raisins alone provide enough protein and flavor.

For a vegan version, just replace the butter with oil or plant-based margarine.

What type of lentils should I use?

Use green lentils, as they hold their shape during cooking.

Is Adas Polo sweet or savory?

It’s a perfect balance! The base is savory (lentils, rice, meat), but the addition of raisins and cinnamon gives it a hint of natural sweetness — a signature of Persian cooking.

Can I prepare this dish in advance?

Yes. You can prepare all components — cooked rice, lentils, meat, and raisins — a few hours ahead. Reheat gently and assemble just before serving.

Leftovers keep well in the fridge for up to 3 days.

What goes well with Adas Polo?

• It pairs beautifully with:
• Mast-o-khiar (Persian yogurt with cucumber and herbs)
• Sabzi khordan (fresh herb platter)
• Torshi (pickled vegetables)
• Or even a light Shirazi salad

What is the towel-wrapped lid trick?

In Persian cooking, we often wrap the pot lid in a clean kitchen towel to trap steam and absorb excess moisture. This helps the rice steam evenly and come out fluffy — it’s our version of a rice steamer!