1 large onion, halved and thinly sliced into half moons
3 cloves garlic, minced
1/2 tsp. pepper
1 tsp. turmeric
1/8 tsp. nutmeg
1/2 tsp. ground cardamom
1 tsp. cumin
1 tsp. saffron threads disloved in 3T water
1 c golden raisins
1 c dates, pitted and chopped
1 large russet potato, peeled and sliced thinly into rounds
1/4 c salted butter
3T olive oil
In medium sauce pot, combine the lentils in soaking liquid and add 1/2 tsp. salt. Bring to boil and cover, simmering over low heat for 20 minutes, or until tender. Drain lentils and set aside.
While lentils cook, in medium sauce pot, combine rinsed rice and 2 c water, 1/2 tsp. salt and 2 tsp. olive oil. Cover pot, bring to boil then reduce heat to low and cook, covered for 10 minutes, or until rice has absorbed water and is cooked through. Remove rice from heat, uncover, and set aside.
While rice and lentils cook, in small sauté pan, sauté onions and garlic in 1T olive oil over medium heat 2 minutes. Add raisins, dates, 1 tsp. salt, pepper, turmeric, cinnamon, nutmeg, cardamom, and cumin. Saute mixture for 3 mintues, until onions are softened and mixture has combined. Add onion/fruit mixture into lentils, mixing to distribute evenly, and aside.
In large, deep rimmed pot or pan, cover bottom of pan with thin layer of olive oil. Layer in potato slices in single layer. Add 1/3 of rice in layer over potatoes, add half of lentil/onion/spice mixture, 1/3 more of rice, and then remaining lentil mixture, ending with last third of rice on top. Cover pot and cook on medium heat for 10 minutes.
Drizzle saffron/water mixture evenly over top of rice and dot evenly with butter. Cover pot and cook over low heat for 30 minutes. Potato layer should become crispy on bottom. SERVE!
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