Easy Persian Recipes in English

Adas Polo

July 13, 2013

Adas Polo, 3.0 out of 5 based on 1 rating
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Adas Polo

Recipe Description

A traditional layered rice dish with lentils, sultanas and lamb.

Ingredients

  • 3 cups basmati rice
  • 2 tlbs salt
  • 1 kg lamb pieces
  • 1 onion
  • 1 tsp turmeric
  • 2 tlbs salt
  • 1/2 cup sultanas
  • 1/2 cup lentils
  • 2 tsp saffron powder
  • 1 potato
  • 1 tlbs ghee or butter

Methods/steps

  1. Place lamb, onion, salt and turmeric in a large saucepan. Cover with water, bring to boil.
  2. Lower heat and simmer until the meat is falling off the bones, about an hour.
  3. Remove meat, and discard the bones.
  4. Bring the remaining liquid to the boil and boil rapidly to produce a good strong stock. Strain and discard the solids.
  5. Boil the lentils in water till half soaked and strain.
  6. Return the lentils to the pan with about 1 cup of stock, the sultanas and 1 tsp of powdered saffron.
  7. Simmer until the lentils are cooked, and add the chunks of lamb.
  8. Wash the rice in water and then cook in rapidly boiling water until half cooked.
  9. Strain and wash under running water to remove any remaining starch.
  10. In the bottom of a heavy based saucepan, or a Persian Rice cooker, melt about 1 tlbs of butter or Ghee: Ghee or clarified butter is butter that has been slowly boiled to remove excess water. Ghee< has a higher boiling point than butter making it a fair better choice for cooking with high temperatures. Ghee is available from the supermarket, or Indian, Persian and Afghani grocery stores. ghee. Sprinkle with the remaining powdered saffron. Cover with a layer of sliced, peeled potato to form the Tahdig.
  11. Place a layer of rice on the potatoes then a layer of meat and lentil mixture. Continue with the layers finishing with a layer of rice.
  12. Place a tea-towel or a cloth under the lid to absorb any excess moisture while the rice is steaming.
  13. Cook on a high heat until the sides of the pan are hot to touch, then reduce the heat to low and cook for about 30 – 45 minutes. Alternately if using a Persian Rice cooker, allow to run the full cycle.
  14. Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
  15. Turn the pan upside down onto a round serving dish to serve.

Additional Tips

A Persian rice cooker makes this dish much easier as the Tahdig is formed perfectly each time with out the risk of either soggy or burnt Tahdig.