Name: Rice with Green Lentils, Raisins, and Dates
Cook time: 35 minutes plus soaking
Total time: Approximately 1 1/2 hours
Yield: Serves 4-6
Ingredients: 400 g/14 oz basmati rice; 3 tablespoons salt; 150 g/5 oz green lentils; 100 g/3 1/2 oz raisins (or sultanas/golden raisins); 50 g/2 oz dates; 1 medium onion; 2 medium potatoes for the tahdig* (optional); Approximately 1 litre/1 1/4 pints water; 150 g/5 oz butter; 100 ml/3 1/2 fl oz vegetable oil; 2 teaspoons turmeric; 4 tablespoons liquid saffron

Adas Polo
This is a delicious, nutritious dish that can be served as a vegetarian meal or accompanied by lamb, chicken or Miniature meatballs. In Shiraz, in southern Iran, it is traditionally cooked without raisins and dates, especially when accompanied by chicken or meat. However, the combination of green lentils, raisins and dates creates a very good vegetarian dish. It is a useful recipe as the ingredients are available all year round. It is not time-consuming to prepare and cook and the result is very rewarding.

Tips:

Lentils absorb a lot of oil, so you might need to add more butter to the rice when serving, if you find the rice to be dry.

Do not use rice mixed with lentils for the tahdig: the lentils turn into hard pellets in the oil and the raisins and dates burn.

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