Adas Polo ba Khorma (Persian Lentil Rice With Dates)

Ingredients

• 1 cup green lentils (rinsed)
• 2 tbsp ground cinnamon
• 0.5 tsp ground turmeric
• 2 tbsp kosher salt (plus 1 teaspoon, more as needed)
• 2.5 cups basmati rice (rinsed and drained)
• 1 cup fresh herbs (chopped; such as cilantro, dill, mint or a combination)
• 1 cup plain whole-milk yogurt (for serving; optional)
• 6 tbsp extra-virgin olive oil or clarified butter (use oil or clarified butter; plus more for serving (see Tip))
• 2 yellow onions (finely diced)
• 12 fresh Medjool dates (pitted and diced)
• 2.5 cup water (4 cups for cooking lentils; 2 cups to start cooking rice, plus enough hot water to cover rice by 1 inch)
• 4 tbsp salt (a pinch for the onions; taste and add more if needed)

Steps

1. 1

   Bring 4 cups of water to a boil in a medium saucepan over high heat.

2. 2

   Add the lentils, cinnamon, turmeric and 2 tablespoons of kosher salt. Stir well, breaking up any clumps.

3. 3

   Cover the saucepan, reduce the heat to medium, and simmer for 7 to 10 minutes, until the lentils are cooked but still have a bite. Drain the lentils and set them aside.

4. 4

   Using the same saucepan, bring 2 cups of water to a boil.

5. 5

   Add the rice, cooked lentils, 1 teaspoon of kosher salt and enough hot water to cover the rice by 1 inch. Cook uncovered for 10 to 14 minutes, until all the water is absorbed.

6. 6

   Reduce the heat to low. Wrap the pot lid in a clean kitchen towel, cover the pan and steam the rice for 10 minutes.

7. 7

   Fluff the rice with a fork. Taste and add salt if needed.

8. 8

   While the rice cooks, heat 4 tablespoons of the oil or clarified butter in a skillet until hot but not smoking.

9. 9

   Add the diced onions and a pinch of salt. Cook for 9 to 14 minutes, until the onions are dark golden and a little crispy.

10. 10

    Transfer the onions to a bowl and return the skillet to the heat.

11. 11

    Add the remaining 2 tablespoons of oil to the skillet. Once hot, add the dates and warm them through for 1 to 2 minutes.

12. 12

    Stir the dates into the bowl with the onions.

13. 13

    To serve, spoon a layer of rice and lentils into a warmed serving bowl, then add a layer of the onion-date mixture and sprinkle with chopped herbs. Continue alternating layers, ending with the onion-date mixture and a final sprinkling of herbs.

14. 14

    Drizzle with more oil and top with a dollop of yogurt if desired.

Notes

The structured recipe lists 2 tablespoons plus 1 teaspoon kosher salt; the method uses 2 tablespoons with the lentils and 1 teaspoon with the rice, with additional salt to taste. The extra serving drizzle of oil and the pinch of salt for the onions are unquantified. The serving range is 6 to 8; 7 is used here. The source mentions optional variations and a restaurant finish with rosewater and melted butter, but does not provide quantities or instructions for those additions.

Nutrition per serving

• main
• Persian
• vegetarian
• gluten-free
• rice and lentils
• stovetop
• weeknight