Adas Polo, Easy Persian Lentil Rice with Spiced Meatballs
Ingredients
- 2 cups Basmati rice (rinsed and soaked for at least 30 minutes)
- 1.5 cups Green lentils, rinsed
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 pinch saffron (bloomed in 2 tablespoons warm water)
- 400 g minced meat (beef or lamb)
- 1 small onion (finely grated)
- 1 teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon cumin
- Salt & black pepper (to taste)
- 2 tablespoons fresh coriander (finely chopped)
- 1 tablespoon oil (for frying)
- 1 cup pitted dates (halved)
- 1 cup sultanas
- 2 tablespoons butter or oil
- 2 tablespoons Brewed Saffron
For the Meatballs
For the Garnish
Instructions
- 1
Rinse the lentils and cook in boiling water until just tender (about 30 minutes). Drain and set aside.
- 2
Mix minced meat with grated onion, cinnamon, turmeric, cumin, salt, black pepper, and fresh coriander. Then, roll into small meatballs and fry until browned on all sides. Set aside.- 3
Parboil soaked basmati rice until the grains are soft on the outside but firm inside. Drain and rinse with cold water.
- 4
To a large pot, add a layer of rice at the bottom for the crispy tahdig. Alternate layers of lentils, rice, and sprinkling cinnamon as you go. Next, drizzle bloomed saffron water over the top for a fragrant finish.
- 5
Cover the pot with a towel-wrapped lid and steam on low heat for about 40 minutes. Meanwhile, lightly sauté dates and sultanas in butter or oil until fragrant.- 6
Fluff the rice and transfer to a serving dish and garnish with caramelised dates and sultanas. You’re ready to enjoy Adas Polo with your family and friends!For the Meatballs- 7
Grate the onion, drain the liquid and massage with the meat and all the ingredients.
- 8
Roll a teaspoon of the mixture in your hands, one at a time to make the meatballs. When all meatballs are made transfer to a pan and lightly fry with olive oil until golden. Serve on the rice and enjoy!
- 2