Persian Lentil Rice Addes Pilaf Recipes

PERSIAN LENTIL RICE - ADDES PILAF

Steps:

• Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens.
• Drain water and empty the pot.
• Bring 2-3 cups of water to boil.
• Wash lentil and add to water with a bit of salt.
• Cook over medium heat for about 15-20 minutes until tender.
• Peel and thinly slice onions.
• Fry in oil until slightly golden.
• Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes.
• Add one cup of hot water and cook until water has been mostly absorbed.
• Wash raisins and dates.
• Pour 1/2 cup of water and some oil in the non-stick pot.
• Pour in half of the rice.
• Follow with meat, lentil, and raisins.
• Add in remainder of rice.
• Cook over low heat for about 20 minutes.
• Dissolve saffron in 1/3 cup of hot water and pour over the rice.
• Mix well before serving.

ADAS POLO (PERSIAN LENTIL RICE W/CARAMELIZED ONIONS AND RAISINS)

Steps:

• Wash lentils thoroughly. Add water to a medium-sized pot and boil uncovered over medium-high heat for 10 to 15 minutes or until done (don't overcook).
• Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.
• Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice until slightly soft (10 to 15 minutes). Drain rice in a large colander and rinse with warm water.
• Select a large, heavy-bottomed pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot.
• Shape the rice-lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
• Slice the onions thinly and lightly caramelize over low heat with oil. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet (30-40 minutes).
• Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.

ADAS POLOW (PERSIAN RICE AND LENTILS)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.