The exotic flavors of Adas Polo yield extraordinary results to the simplest meal. The combination of ingredients makes a pleasurable dining experience.
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Cuisine: Middle Eastern
Serves: 6 to 8
- 2 1/4 Cups basmati rice
- 1 1/4 Cups lentils
- vegetable oil
- 1 large onion/340 g/12 ounces – or
- 5 to 6 Tablespoons caramelized onion
- 1 1/2 Cups raisins (golden or sultana are preferable)
- 12 pieces quality dates, 8 cut in half (latitude), 4 kept whole for decoration, and all pitted
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon ground black pepper
- pinch (1/16 teaspoon) ground saffron dissolved in 2 Tablespoons hot water (optional, but makes a difference)
- For tah-dig:
- 1 piece flour pita, tortilla, Naan, or Middle Eastern bread (large enough to cover bottom of the pot)
To soak the rice:
- Although today, clean fine rice is available, some imported rice brands may contain small, non-rice particles which must be scrutinized and removed by hand before washing. Also, some brands may need to be washed with extra agitation until water is clear. Put the rice in a large enough bowl with plenty of water and rub the rice between two hands to scrape off any powdery substance. Drain in a fine-meshed colander. Rinse the rice until clear water runs through.
- Put the washed rice in a bowl, add 1 Tablespoons salt, cover with water level 3 cm/ 1-inch above the rice, stir gently and set aside for more than an hour. This can be done in advance and soaked for 3 plus hours. (Note: A faster step for cooking rice is… wash rice and soak without salt for 30 minutes. Add the salt to boiling water and follow the next steps.)
- Rinse lentils and put them in a non-stick medium~large saucepan (5 plus cups capacity), add 3 cups water and 1 teaspoon salt and bring to boil. Lower the heat to medium-low and let it simmer for 20 minutes or until almost tender (not overcooked). Drain and briefly rinse with cold water (to stop cooking) and set aside. Rinse the pot well for the next step.
- Cut onions in half, putting cut side on the board. Slice longitudinally (from the root end to stem end) as thinly as possible.
- Add 4 Tablespoons oil to the saucepan and set on medium-high heat. When oil begins to ripple, add cut onion and stir. Lower heat to medium. Stir cut onion often, fry until evenly golden crisp caramelized. Spoon out and set aside.
- In same saucepan with remaining oil, on medium heat, add raisins and stir for a minute. Add dates and stir for another minute. Turn off heat.
- Add lentils, one-half of caramelized onion, cinnamon, cumin, turmeric, pepper, dissolved saffron and mix gently and set aside.
To boil the rice:
- Have a colander ready in your sink (fine-mesh or with very small holes, hopefully, with legs and don’t touch the sink bottom).
- In a non-stick pot (10 cups capacity with lid) bring 7 cups of water to a boil and add 1 Tablespoons salt.
- Pour the soaked rice with its brine in the boiling water. Pay attention to the pot or else foam from boiling rice may overflow.
- As rice starts to boil briskly, lower heat to medium-high and occasionally, gently stir the rice in a circular motion. In a few minutes, after rice begins bubbling like a volcano, it boils slower/thicker.
- Test/bite a grain to check its hardness. Do this repeatedly, as timing is very important. As soon as there is no more hardness/crunch in the center of the rice (don’t let it get completely soft), drain rice in colander waiting in sink. It is better for rice to be a tad under-cooked than overcooked. Rice needs to be tad saltier than you like. If it is too salty, pour a little warm water over the rice while in the colander.
- Rice should not sit in the colander more than a minute or two (it will continue cooking and be sticky soft).
- At this point, you must act quickly. Rinse pot and have it ready for preparing rice.
To prepare the rice:
- Put 4 Tablespoons oil in pot. Lay bread in bottom of pot (or tah-dig of choice).
- Gently, sprinkle 1/4 of drained rice over the tortilla bread.
- Layer 1/3 of lentil/raisin mixture evenly over rice layer (away from touching sides of pot) and cover/layer with 1/4 of rice. Repeat this two more times.
- Poke a few holes into the rice (with chopstick). Pour 2 to 3 Tablespoons of oil evenly over rice in the pot.
- Cover pot with 1 sheet of paper towel and tightly put lid on.
- On medium-low heat, steam for 45 minutes.
- Dish out rice, spatula at a time, sprinkling into a serving dish (keeping tah-dig intact at bottom of pot).
- Sprinkle and garnish the other-half of the caramelized onion on top of the dished out rice, decorate with the whole dates.
- Loosen, dish out tah-dig with wooden or non-stick pot-safe spatula and serve in same dish or a different dish.