Adas Polo Vegan

Adas Polo

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Adas Polo Vegan

Adas Polo

A traditional layered rice dish with lentils, sultanas and lamb.
5 from 1 vote
Prep Time 30 mins
1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Persian
Servings 6 people
Calories 653 kcal


  • 3 cups basmati rice
  • 2 tlbs salt
  • 1 cup sultanas
  • 1 cup lentils (cooked)
  • 2 tsp saffron powder
  • 2 med potato
  • 4 tlbs olive oil
  • 1 cup chopped dates


  • Wash the rice in water and then cook in rapidly boiling water until half cooked
  • Strain and wash rice under running water to remove any remaining starch
  • In the bottom of a heavy based saucepan, or a Persian Rice cooker, liberally pour olive oil (around 2 tlbs)
  • Cover with a layer of sliced, peeled potato to form the Tahdig
  • Place a layer of rice on the potato layer
  • Mix 1tsp of Saffron powder with ¼ cup boiling water and pour over the rice
  • Add a layer of lentils, sultanas and dates, then another layer rice
  • Repeat finishing with a layer of rice
  • sprinkle with saffron powder and a pour around 2 tlbs olive oil over the top
  • Poke holes in the rice to encourage the steam to escape
  • Place a tea-towel or a cloth under the lid to absorb any excess moisture while the rice is steaming.
  • 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.
  • Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
  • Turn the pan upside down onto a round serving dish to serve.


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.


Calories: 653kcalCarbohydrates: 143gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 143mgPotassium: 1052mgFiber: 15gSugar: 31gVitamin A: 17IUVitamin C: 16mgCalcium: 75mgIron: 4mg
Keyword dates, lentils
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