Adas Polo (Persian Rice and Lentils)

Prepare the Rice: In a large bowl, cover the rice with cold water and soak for 3 hours. Drain the rice thoroughly. (3 hours soaking)

Parboil the Rice: In a saucepan, combine the drained rice, 4 cups of water, and 1/2 teaspoon of salt. Bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the rice is partially cooked and has absorbed most of the water, about 10 minutes. Drain the rice in a fine-mesh sieve and set aside. (10 minutes)

Cook the Lentils: In a separate saucepan, combine 2 cups of water and a pinch of salt. Bring to a boil over medium heat. Add the rinsed lentils, return to a boil, and cook until tender but not mushy, about 15-20 minutes. Drain any excess water and set aside. (20 minutes)

Caramelize the Onions: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are deeply golden brown and caramelized, about 20 minutes. Be patient and don't rush this step – the caramelized onions add a depth of flavor to the dish. Set the onions aside. (20 minutes)

Infuse the Saffron: In a small bowl, dissolve the crushed saffron threads in 1/3 cup of hot water. Stir and let steep for at least 10 minutes to extract the color and flavor. (10 minutes)

Assemble and Cook the Polo: In a large, non-stick pot with a heavy bottom, heat the remaining 2 tablespoons of vegetable oil over medium heat until shimmering. Spoon half of the parboiled rice into the pot, spreading it evenly to cover the bottom. Layer the cooked lentils over the rice, then top with the remaining rice. Reduce the heat to low, cover the pot tightly, and cook for about 20 minutes, allowing a golden-brown, crispy crust (tahdig) to form on the bottom of the pot. (20 minutes)

Finish the Polo: Pour the saffron water evenly over the rice and lentils. Cover the pot again and continue to cook for another 10 minutes, allowing the saffron water to be absorbed and the rice to fully steam. (10 minutes)

Garnish and Serve: Gently fluff the Adas Polo with a fork. Spoon it onto a serving platter. Carefully peel off the crispy tahdig from the bottom of the pot and arrange it on top of the rice. Garnish with the caramelized onions, chopped dates, and golden raisins. Serve immediately and enjoy!