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| Adas Polow (Persian Rice and Lentils) |
"It is an Iranian meals."
Ingredients :
- 1 pound uncooked white rice
- four cups water, or as wished
- half teaspoon salt
- 2 cups water, or more as wished
- salt to taste
- 2 cups dry lentils, rinsed
- 1/4 cup vegetable oil, divided
- 2 big onions, thinly sliced
- 1/2 teaspoon saffron
- 1/three cup warm water
- 3/four cup pitted, chopped dates
- three/4 cup raisins
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 4H35M |
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- Place the rice in a bowl, and cover with water. Soak the rice for approximately 3 hours, and drain off the water. Bring the rice, half teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is in part cooked, approximately 10 mins. Drain the liquid from the rice, and set the rice apart.
- Bring 2 extra cups of water and a pinch of salt to a boil in a saucepan, and stir inside the lentils. Bring to a boil, and cook over medium heat till smooth, 15 to 20 minutes. Remove from warmth.
- Heat 2 tablespoons of vegetable oil in a huge skillet over medium heat, and fry the onions, stirring often, until golden brown, approximately 20 minutes. Set the onions aside. Dissolve the saffron in 1/three cup of hot water, and set apart.
- In a large nonstick pot with deep aspects, warmness 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cowl the lowest of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce warmness to low, cover the pot, and cook until the rice is completely soft and there may be a golden brown, crusty layer of rice on the bottom of the pot, approximately 20 minutes. Pour the saffron water over the rice and lentils, cover, and permit to cook dinner till absorbed, about 10 more mins.
- To serve, spoon the polow into a serving dish, and peel off and location portions of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.
Notes :
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