Adas Polow (Persian Rice and Lentils)

Adas Polow (Persian Rice and Lentils)

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"It is an Iranian food."

Ingredients 4 h 35 m {{adjustedServings}} servings 537 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 100.4g
  • 32%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
  2. Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
  4. In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
  5. To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.
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Reviews 6

  1. 8 Ratings


I love Persian rice dishes and have been experimenting for awhile with different recipes. The cooking technique for this dish is right on based upon my research. I do have a few tips, however. For best results use Basmati rice. In addition to soaking the rice I rinsed it gently until the water ran clear. Watch the rice carefully when you're parboiling it. 8-9 minutes was plenty for me. For the final cooking stage with the lentils make sure you use a heavy pot with a tight fitting lid like a dutch oven. Finally, I cover the pot with a damp dish towel and then put the lid on. This helps to ensure the perfect individual grains that Persian rice is known for. As long as the heat is on low you can cook for more than the 30 minutes suggested. The key to this rice is a crispy layer at the bottom of the pan and this recipe doesn't disappoint. The onions, dates and raisins are garnishes in my opinion, but don't skimp on the saffron. Excellent. Thanks XXXX!


hey!!well i just wanna add you can omit the dates and raisins serve it with feta cheese or fried fish thats how the Rashties have it!

Sunny Nature

6 Stars!!! This is one of my husband's favorite foods! Good with some plain yogurt, too. The recipe takes practice, but pays off since the procedure is a common one for Persian Rice recipes. The tasty, crispy rice covering "bottom of the pot" is hard for anyone to resist. Thanks XXXX.....keep the recipes coming!