Adas Polo – Lentil Rice from Iran
Pane-Bistecca
Adas polo is a traditional Iranian dish made from rice and lentils, often with meat, herbs and spices. It is considered one of the most popular dishes in Iranian cuisine. My sister Marisa cooked it for me, I loved it very much!
Adas Polo is not only delicious, but also a healthy dish. The lentils used in this dish are rich in protein, fiber and important nutrients, while the rice is a good source of complex carbohydrates. The spices also contribute to health by reducing inflammation and stimulating the metabolism.
This was served with beef, which is rich in iron, so get to the stove, the cooking here is very healthy!
This post is part of Volkermampft’s Culinary World Tour, which is traveling to Iran this month.
Adas Polo is not only delicious, but also a healthy dish. The lentils used in this dish are rich in protein, fiber and important nutrients, while the rice is a good source of complex carbohydrates. The spices also contribute to health by reducing inflammation and stimulating the metabolism.
This was served with beef, which is rich in iron, so get to the stove, the cooking here is very healthy!
This post is part of Volkermampft’s Culinary World Tour, which is traveling to Iran this month.
Ingredients
4 cups Reis (Basmati or Jasmin)
200 g green Lentils
500 g Beef in Cubes (Alternative Chicken or ground Beef)
1 tbsp Oil
2 chopped Onions
½ tsp Turmeric
80 g Butter
½ tsp Saffron
12 Dates destoned
100 g Sultanas
Instructions
1
Step 1
Soak the lentils and then cook in salted water until soft, then mix with the dates and raisins.
2
Step 2
Fry the onions in butter, add the raisins, lentils and saffron, salt and cinnamon.
3
Step 3
Wash 4 cups of dry rice, then bring to the boil with 1 teaspoon of salt and cook for approx. 5 minutes only, then pour off all the water.
4
Step 4
Fry the meat in a little oil, put to one side. Chop the onion, fry until translucent, add the turmeric and fry for 2 minutes. Return the meat to the pan, add the saffron, water, salt and pepper to taste. Add 1 ½ glasses of water. Cover and simmer over a low heat for approx. 45 minutes. Make sure that the water does not boil down completely, add a little more if necessary.
5
Step 5
Now fill the rice cooker in layers, first oil and butter, then rice, meat, lentil mixture and again rice, meat etc.
6
Step 6
Cover the pan lid with kitchen towel and simmer for a further 45 – 60 minutes.
7
Step 7
Quench the rice cooker pan briefly to loosen the crust. Scoop out the inside onto a plate, then serve the crust separately on a plate.
Notes
Alternatives:– In a rice stove, add rice and lentil mixture alternately and cook. Either serve the meat separately or, even better, arrange it on the plate with the rice and spread the meat sauce over the rice/meat at the end. This alternative makes the lentil dish a little less dry.
– Cook with chicken thighs instead of beef with the same spices and serve as in the first alternative.
– Cook with minced beef mixed directly with rice and lentils in a rice stove.
Here you can find more Iranian Recipes!
- Regina von Bistroglobal mit Iranische kalte Gurkensuppe
- Britta von Brittas Kochbuch mit Sup-e Esfanaj – Persische Spinat-Joghurt-Suppe und Britta Imbiss Paliz
- Wilma von Pane-Bistecca mit Adas Polo – Linsen-Reis aus dem Iran und Koofteh Tabrizi und Kashk-e Bademjan Iranischer Auberginen Dip
- Susanne von magentratzerl mit Abgusht
- Simone von zimtkringel mit Mirza Ghasemi – persisches Auberginenmus
- Friederike von Fliederbaum mit Shami Torsh – Fleischlaibchen in Tomatensauce
- Britta von Backmaedchen 1967 mit Noon Khamei-persische Windbeutel
- Tina von Küchenmomente mit Malake Badam – persischer Butterkuchen
- Susan von Labsalliebe mit Torsh-e Tareh – Vegetarischer Kräutereintopf mit Ei
Marisa
The market in Isfahan is beautiful, pots that are beaten by hand and spices in all colors, a wonderful picture.
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Eine tolle Kombination, das würde mir auch gut schmecken!
Liebe Wilma, ich habe ja immer großen Respekt vor der Zubereitung des Reis bei iranischen Rezepten. Der Reis am Boden des Gefäßes sollte richtig knusprig sein. Aber dein Rezept werde ich mal probieren. Viele Grüße, Regina
Dein Reis sieht wunderbar aus!
Liebe Grüße
Britta
Oh, ich liebe diese Art von Reisgerichten und deine Version gefällt mir sehr gut.
Ich finde es immer wieder interessant bei der kulinarischen Weltreise, was so auf der Welt gekocht wird, die Kombination klingt auf jeden Fall lecker.
Liebe Wilma,
Adas Polo ist wirklich ein wunderbares Gericht und deine Version sieht einfach köstlich aus! Wie schön, dass deine Schwester Marisa es für dich gekocht hat – das macht es gleich noch besonderer! Kein Wunder, dass Adas Polo eines der beliebtesten Gerichte der iranischen Küche ist, denn jeder Bissen ist pure Geschmacksexplosion. Ich kann absolut verstehen, warum alle es lieben – ich bin auch ein großer Fan! 😊
Herzliche Grüße
Susan