Critical Moments
- •Cooking lentils to tender but not mushy
- •Deeply caramelizing onions (20+ minutes)
- •Proper parboiling of rice
- •Gentle folding to avoid crushing lentils
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, and soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, and soak for at least 1 hour.
Bloom the saffron
If using saffron, grind with a pinch of sugar and steep in 3 tbsp hot water for at least 20 minutes.
Bloom the saffron
If using saffron, grind with a pinch of sugar and steep in 3 tbsp hot water for at least 20 minutes.
Cook the lentils
Rinse lentils and place in a small pot with 500ml water, ½ tsp turmeric, and ½ tsp salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender but still hold their shape. Drain any excess water and set aside.
Critical Step
Perfectly cooked lentils maintain their shape in the final dish. Overcooked lentils become mushy and create a heavy, porridge-like rice. Undercooked lentils will be unpleasantly hard.
Common Mistakes
- •Using red/orange lentils (disintegrate completely)
- •Overcooking (mushy lentils)
- •Not draining well (excess moisture)
Cook the lentils
Rinse lentils and place in a small pot with 500ml water, ½ tsp turmeric, and ½ tsp salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender but still hold their shape. Drain any excess water and set aside.
Critical Step
Perfectly cooked lentils maintain their shape in the final dish. Overcooked lentils become mushy and create a heavy, porridge-like rice. Undercooked lentils will be unpleasantly hard.
Common Mistakes
- •Using red/orange lentils (disintegrate completely)
- •Overcooking (mushy lentils)
- •Not draining well (excess moisture)
Caramelize the onions
Heat 100ml oil in a large skillet over medium-high heat. Add 2 thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and crispy at the edges. In the last 5 minutes, sprinkle with sugar to help caramelization. Season with salt. Remove half for topping; leave half in the pan.
Critical Step
Deeply caramelized onions are the signature topping and flavor component of adas polo. Pale, soft onions won't provide the characteristic sweet-savory contrast. This step takes time—don't rush it.
Common Mistakes
- •Not cooking long enough (pale onions)
- •Heat too high (burnt, bitter)
- •Crowding pan (steaming instead of frying)
Caramelize the onions
Heat 100ml oil in a large skillet over medium-high heat. Add 2 thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and crispy at the edges. In the last 5 minutes, sprinkle with sugar to help caramelization. Season with salt. Remove half for topping; leave half in the pan.
Critical Step
Deeply caramelized onions are the signature topping and flavor component of adas polo. Pale, soft onions won't provide the characteristic sweet-savory contrast. This step takes time—don't rush it.
Common Mistakes
- •Not cooking long enough (pale onions)
- •Heat too high (burnt, bitter)
- •Crowding pan (steaming instead of frying)
Prepare the meat (if using)
If using meat: to the remaining onions in the pan, add diced onion (from the third onion) and cook until softened. Add ground meat, remaining turmeric, cinnamon, cumin, salt, and pepper. Cook, breaking up the meat, until browned and cooked through, about 10 minutes. Set aside.
Prepare the meat (if using)
If using meat: to the remaining onions in the pan, add diced onion (from the third onion) and cook until softened. Add ground meat, remaining turmeric, cinnamon, cumin, salt, and pepper. Cook, breaking up the meat, until browned and cooked through, about 10 minutes. Set aside.
Sauté raisins and dates
In a small pan, heat 2 tbsp oil over medium-low heat. Add raisins and sauté for 2 minutes until plumped. Add chopped dates and warm through for 1 minute. Set aside.
Common Mistakes
- •Heat too high (fruit burns)
- •Cooking too long (fruit becomes hard and bitter)
Sauté raisins and dates
In a small pan, heat 2 tbsp oil over medium-low heat. Add raisins and sauté for 2 minutes until plumped. Add chopped dates and warm through for 1 minute. Set aside.
Common Mistakes
- •Heat too high (fruit burns)
- •Cooking too long (fruit becomes hard and bitter)
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a small firm core.
Critical Step
Proper parboiling ensures fluffy final rice. The additional elements (lentils, fruit) add moisture, so slightly undercooking is safer.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a small firm core.
Critical Step
Proper parboiling ensures fluffy final rice. The additional elements (lentils, fruit) add moisture, so slightly undercooking is safer.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Gently fold in the cooked lentils, being careful not to crush the rice or lentils.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Gently fold in the cooked lentils, being careful not to crush the rice or lentils.
Prepare tahdig and layer rice
In a non-stick pot, combine 50ml oil with 2 tbsp saffron water (if using) or just oil. Take 1.5 cups of the rice-lentil mixture and spread on the bottom for tahdig. Layer remaining rice-lentil mixture in the pot, building a pyramid. Add the sautéed raisins and dates between layers, and the meat (if using) in the middle. Poke 5-6 steam holes.
Prepare tahdig and layer rice
In a non-stick pot, combine 50ml oil with 2 tbsp saffron water (if using) or just oil. Take 1.5 cups of the rice-lentil mixture and spread on the bottom for tahdig. Layer remaining rice-lentil mixture in the pot, building a pyramid. Add the sautéed raisins and dates between layers, and the meat (if using) in the middle. Poke 5-6 steam holes.
Steam the rice
Drizzle melted butter over the rice. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. The towel absorbs condensation. Low heat prevents burning.
Steam the rice
Drizzle melted butter over the rice. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. The towel absorbs condensation. Low heat prevents burning.
Release and serve
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing the layers slightly but keeping some layered appearance. Spoon onto serving platter. Unmold tahdig by flipping pot onto a plate. Break into pieces.
Release and serve
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing the layers slightly but keeping some layered appearance. Spoon onto serving platter. Unmold tahdig by flipping pot onto a plate. Break into pieces.
Top with caramelized onions
Arrange reserved caramelized onions generously over the top of the rice. If desired, drizzle with additional saffron water for color. Scatter reserved raisins and dates on top. Arrange tahdig pieces around the platter.
Top with caramelized onions
Arrange reserved caramelized onions generously over the top of the rice. If desired, drizzle with additional saffron water for color. Scatter reserved raisins and dates on top. Arrange tahdig pieces around the platter.
Resting Required
5 min - Allows tahdig to release cleanly
