Persian Lentil Rice

Known as Adas (lentil) Polo (rice) in Farsi, Persian lentil rice is a beloved traditional food in Iran, my husband’s family included. It is a mix of basmati rice with brown lentils, often cooked traditionally on a stovetop with a crusty bottom called Tahdig.

Watch Persian lentil rice cooked in a rice cooker.

This nutritious lentil rice balances the carbohydrates and protein content, adding extra macronutrients to your scoop of rice. The flavor of this food comes from the topping, a buttery kick of sauteed onion cooked with date and saffron water. Which I consider the heart of this meal.

Adas polo is best for lunch since it gives energy from the carbs to power up your day. In this recipe inspired by my mother-in-law’s cooking, I have made a slight tweak for convenience and to make it healthier to fit my dietary needs.

About this version of lentil rice

This version of lentil rice is cooked in a rice cooker instead of a pot. The reason is, I am cutting the cooking oil and the long hours of rice soaking and slow cooking of the traditional stovetop method in cooking rice.

Although I can picture most Iranian cooks rolling their eyes at me whenever I make this recipe, it helps me consume more lentils in my diet in the convenience of a rice cooker, which my in-law purposely did not own for more than 60 years of her living. Nothing other than respect towards those who are patient enough to keep the traditional method of cooking in this electronic era.

Compared to the one she made with minced beef, this version is meat-free. My husband and I have cut red meat in our diet, and he, who grew up with the version with beef, has approved this recipe.

How Persian rice is cooked on a stovetop

During my time in Iran, I had the privilege of observing how rice was meticulously cooked on a stovetop that created fluffy rice with a perfect golden crispy bottom. This involved long hours of soaking, slow cooking, and a strong gut feeling of how low the fire should be and how long it should cook.

My mother-in-law started by soaking the rice in the water with butter and salt for a few hours. Sometimes, she would leave it soaked overnight to cook for the next day.

She would then slowly cook the rice in the nonstick pot until half cooked before transferring it to another pot. Then she would wash the pot clean to add oil into it and pour the rice back into the pot, and slow cook to make a golden crust at the bottom of the pot. Sometimes, she lays potato or flatbread on it before adding rice.

The second time the rice was poured back into the pot with oil, it took around 30 – 40 minutes of slow cooking. And if you are not familiar with this cooking method, you might risk burning the bottom part and end up having a smokey rice taste. (I have been there).

As meticulous as it sounds, I have read this is a gut-friendly way of cooking rice as it is soaked before cooking.

This lentil rice is perfect if you are:

• Into rice and want to incorporate lentils in your diet.
• Enjoy sweet and savory dishes.
• Own a rice cooker.

What types of lentils you can use

I used brown or green lentils in this recipe, just like the classic Persian recipe. I always prefer this type of lentil as it doesn’t easily get mushy when cooking like split lentils. If you cannot find it, you may want to try French lentils. Another lentil recipe you might like is Persian lentil soup. I use the same types of lentils in this recipe.

Ingredients

What to eat Persian lentil rice with?

• Yogurt and cucumber sauce
•  Pickled vegetables
• Salad Shirazi (tomato & cucumber salad)
• Mediterranean Parsley & Tomato Salad

These side dishes above balance the sweetness from the sautéed onion and dates, adding a bit of sourness and zestiness. In Iran, lentil rice is often accompanied by an assortment of raw vegetables called Sabzi khordan, such as fresh whole parsley, scallion, basil, radish mints, and other fresh herbs. This brings sharpness and tanginess to the meal – one of the healthy eating habits I have successfully adopted in my house to add flavor instead of depending on condiments for flavoring.

How to cook Persian lentil rice in a rice cooker

There are a few easy ways to prepare this dish, and having a rice cooker helps tremendously with the process. Here’s how to cook Persian Lentil Rice:

1. Cook the lentils. Check how to cook lentils in a rice cooker.

2. Wash the rice, add turmeric powder & butter, and cook in a rice cooker.

3. Saute the onion and dates in a medium heat until they turn dark brown. Once the rice is cooked, mix the lentils in the rice.

4. Add the sauteed onion topping when you are ready to eat.

5. Serve with yogurt and cucumber sauce.

You may also like

• Persian lentil soup
• Salad Shirazi
• Parsley & tomato salad

Persian Lentil Rice

Recipe by NudraCourse: Main foodCuisine: Persian

Servings

5

servings

Prep

30

minutes

Cook

30

minutes

Ready In

1

hour

Persian lentil rice cooked with saffron and turmeric topped with caramelized onion.

Ingredients

• 2 cups of basmati rice

• 3 cups of water (to cook the rice)

• 2tbsp of saffron water (a pinch of saffron, grind and dissolve in 4 tbsp hot water) optional

• 5 tbsp of pure unsalted butter (3 tbsp for sautee onion & 2 tbsp for rice)

• 1 tsp of turmeric powder

• 4 cups of cooked brown lentils

• 3 big onions

• 6-7 pitted Medjool dates

• 1 tbsp of salt (3/4 for rice & 1/4 for sauté onion) ignore this if you use salted butter

Directions

• Scoop the rice into a rice cooker pot and wash it until the water turns clearer. Add water, 3/4 tbsp salt, turmeric powder, and butter to the rice. Stir to mix them and set the pot to cook.
• While the rice is cooking, melt the butter in a medium-sized pan and add sliced onion for sauté over medium heat.
• Stir them gradually until the onion turns light brown for about 7 minutes.
• Add pitted dates, 2 tbsp of saffron water, and 1/4 tbsp of salt.
• Stir until the dates turn into a paste and the onion is dark brown.
• Turn off the heat and set them aside.
• Once the rice is cooked, add cooked lentils to the rice pot little by little and fold them gently until fully mixed.
• Scoop the rice on a plate and top it with the sauteed onion.
• Serve with cucumber yogurt sauce as a side.

Recipe Video

🥣 Did you try this recipe? Let me know your thoughts in the comment below.