Adas Polo - Persian Lentil Rice

Ingredients

Basmati rice

2 cups

Lentils

1 cup, rinsed

Water

8 cups, divided

Vegetable oil

3 tablespoons

Onion

1 large, finely chopped

Salt

1 teaspoon, or to taste

Ground cinnamon

1 teaspoon

Ground turmeric

1 teaspoon

Ground cumin

1 teaspoon

Raisins

1/2 cup

Instructions

1. Wash the basmati rice and lentils separately under cold water until the water runs clear.
2. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the ground cumin, turmeric, cinnamon, and salt, allowing the spices to bloom for 1-2 minutes, releasing their aromatic flavors.
4. Add the rinsed lentils to the pot and sauté for another 2-3 minutes, ensuring they are coated with the spice mixture.
5. Pour 4 cups of water into the pot. Bring to a boil, then reduce the heat to low, cover, and let the lentils cook for about 15 minutes or until tender.
6. Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the washed basmati rice and cook until it is parboiled (about 5-7 minutes). Drain the rice and set aside.
7. In a non-stick pot or rice cooker, layer the parboiled rice and lentil mixture. Start with a layer of rice, then a layer of lentils, and repeat until all the rice and lentils are used, finishing with a layer of rice on top.
8. Cover the pot with a tight-fitting lid and cook on low heat for about 30 minutes, or until the rice is fully cooked and fluffy.
9. In a small pan, heat the remaining tablespoon of vegetable oil and sauté the raisins over low heat until they plump up, about 2-3 minutes.
10. Serve the Adas Polo hot, garnished with the sautéed raisins on top.