The historical record
A regional name in the record
Adas polo belongs to Iran's varied family of mixed rice dishes. Iranica records a lentil, raisin, and date preparation and the name setara-polo in Khorasan.
Persian lentil rice
عدسپلو
Adas Polo
Lentil rice with golden onions, raisins, and a little saffron
Separate grains of steamed rice, tender lentils, and a generous onion-and-raisin topping make this meatless adas polo quietly satisfying. Cook the lentils separately, stop the rice while its center is still firm, and let gentle steam bring everything together.
- Prep
- 30 minutes, including rice soaking
- Cook
- 1 hour 15 minutes; some cooking overlaps preparation
- Total
- About 1 hour 35–45 minutes, including overlapping work and 10 minutes resting
- Serves
- 6 servings
- Difficulty
- Intermediate
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History & origins
The history of Adas Polo
Lentil rice in the Iranian record
Iran · a recorded Khorasan variation
A hand-colored 1818 map by John Pinkerton. Historic borders and spellings reflect the map’s own period; the overlay is an editorial guide to culinary geography, not a territorial claim.
The marker indicates a broad Iranian culinary tradition—not a proven point of invention.
John Pinkerton · Wikimedia Commons · Public domainOrigins & development
A shared rice tradition
Its story is one of a widely shared cooking method rather than a single town's exclusive recipe: grains are prepared separately, then brought together in a covered pot. Iranian cooks' accounts show different toppings and accompaniments.
At the Persian table
At the family table
Adas means lentils; polo names the mixed rice preparation. Some tables add meat, some favor dates, and others keep only lentils and rice. Here, onions and raisins are the main accompaniment, with dates offered as an optional variation.
Before you begin
Ingredients
Every ingredient includes U.S. and metric quantities, buying guidance, preparation, and a practical substitution.
01White basmati rice2 cups dry / 400 g dry
Why it mattersLong grains provide the light structure around the lentils.
ChooseChoose plain long-grain white rice, not instant or par-cooked pouch rice.
PrepareRinse gently until the water is much less cloudy; soak in cool water for 30 minutes and drain before boiling.
SubstituteIranian long-grain rice works; judge its parboil by texture because varieties soften at different rates.
AllergenPlain rice has no common major allergen; check cross-contact when needed.
02Brown or green lentils1 cup dry / 190 g dry
Why it mattersIntact lentils give the rice a gentle earthy flavor and a distinct bite.
ChooseChoose whole brown or green lentils; red split lentils become too soft for this method.
PrepareSpread out, remove stones, rinse, and simmer until almost tender but still holding their shape.
SubstituteUse 2 1/2 cups (about 450 g) cooked, well-drained unsalted lentils; skip their simmering step.
AllergenLentils are legumes; individual lentil allergy is possible.
03Yellow onions2 medium, thinly sliced / 360 g peeled
Why it mattersSlowly browned onions add savory sweetness without meat.
ChooseChoose firm onions without soft spots.
PreparePeel, halve, and slice evenly into thin half-moons.
SubstituteWhite onions can replace yellow onions at the same weight.
AllergenIndividual onion sensitivity is possible.
04Dark seedless raisins3/4 cup / 110 g
Why it mattersRaisins create small sweet contrasts rather than sweetening all the rice.
ChooseChoose pliable, clean raisins without stems or visible mold.
PrepareRinse briefly and dry very well before they go near hot oil; warm only until glossy.
SubstituteUse the same weight of sultanas, or reduce the raisins by half for a less sweet plate.
AllergenCheck for sulfites or added oils on the package.
05Neutral cooking oil5 tbsp, divided / 75 mL
Why it mattersOil helps brown the onions and keeps the steamed grains separate.
ChooseUse fresh canola or another suitable plain cooking oil.
PrepareReserve 2 tablespoons for the pot, 2 for the onions, and 1 for the raisins.
SubstituteMild olive oil works. Butter changes the dairy-free character of the dish.
AllergenChoose an oil compatible with diners' allergies.
06Saffron threads, ground1/4 tsp / About 0.15 g
Why it mattersA little saffron scents and colors the rice used for the final garnish.
ChooseChoose identifiable culinary saffron threads from a reliable seller.
PrepareCrush and steep in 2 tablespoons (30 mL) of the measured hot water for 10 minutes.
SubstituteOmit if unavailable; turmeric is not a flavor-equivalent replacement.
AllergenUse pure saffron rather than an unlabeled coloring blend.
07Ground turmeric1/2 tsp / 1.5 g
Why it mattersTurmeric adds a warm base note to the onions.
ChooseUse fresh-smelling pure turmeric.
PrepareStir into the browned onions briefly, away from very high heat.
SubstituteOmit for a milder onion topping.
AllergenCheck packaged spices for relevant cross-contact.
08Ground cinnamon1/2 tsp / 1.3 g
Why it mattersA restrained amount connects the lentils with the raisins' sweetness.
ChooseChoose fragrant ground cinnamon without added sugar.
PrepareAdd to the onions with the turmeric and stir for only 20–30 seconds.
SubstituteReduce to 1/4 teaspoon if you prefer a quieter spice note.
AllergenCheck spice packaging for additives and cross-contact.
09Fine salt and black pepper1 tsp salt, plus 1 tbsp for boiling rice; 1/4 tsp pepper / 6 g salt, plus 18 g for rice water; 0.5 g pepper
Why it mattersThe rice water seasons the grains; most of that water is drained away.
ChooseUse fine salt for these measures; coarse salts have different volumes.
PrepareUse 1/2 teaspoon salt for lentils, 1/2 teaspoon for onions, and the tablespoon only in the rice-boiling water.
SubstituteReduce added salt to suit your needs; taste cooked lentils and onions before assembly.
AllergenPlain salt and pepper have no common major allergen.
10Water3 cups for lentils; 1/4 cup for steaming; 2 tbsp for saffron; soaking and boiling water / 720 mL for lentils; 60 mL for steaming; 30 mL for saffron; about 2 L for rice water
Why it mattersSeparate water quantities give control over the lentils and final steam.
ChooseUse drinking-quality water.
PrepareKeep extra hot water available if the lentils need longer; fully drain lentils and rice before layering.
SubstitutePlain water keeps this version vegetarian and lets the saffron remain delicate.
AllergenNo added food allergen.
Step by step
Method
Equipment
- Heavy 5–6-quart (5–6 L) pot with a close-fitting lid
- Saucepan, wide skillet, and fine-mesh sieve
- Heatproof bowl and broad serving spoon
- Instant-read thermometer for reheating
- 01
Rinse, soak, and bloom
Rinse the rice gently and cover with cool water for 30 minutes. While it soaks, sort and rinse the lentils, slice the onions, and dry the rinsed raisins. Steep the ground saffron in 2 tablespoons (30 mL) hot water in a heatproof bowl.
- Time
- 30 minutes; other preparation overlaps
- Look for
- Rice is hydrated; raisins are dry on the surface and saffron water is deeply colored.
- 02
Cook the lentils gently
During the rice soak, combine lentils with 3 cups (720 mL) water and 1/2 teaspoon (3 g) salt in a saucepan. Bring to a boil, then simmer gently for about 18–25 minutes. Test early: the center should no longer be hard, but the lentils must stay intact. Add hot water if needed and drain well.
- Time
- 18–25 minutes after boiling
- Look for
- Lentils are almost tender, not split into a puree.
- 03
Parboil the rice
Bring about 2 quarts (2 L) water to a boil in the large pot and add the tablespoon (18 g) of salt reserved for rice water. Drain the soaked rice, add it, and boil uncovered for roughly 5–8 minutes. Test a grain from 5 minutes onward: the outside should be soft with a small firm center. Drain at once and briefly rinse with lukewarm water.
- Time
- 5–8 minutes, plus heating the water
- Look for
- A grain bends or breaks with a small firm core; it is not fully cooked yet.
- 04
Layer and steam
Return the drained pot to low heat and add 2 tablespoons (30 mL) oil. Spread a thin layer of rice over the base, then loosely alternate the remaining rice and lentils into a mound. Make 4–5 steam channels with a spoon handle without scraping the base. Drizzle the 1/4 cup (60 mL) hot water around the mound. Cover; heat on medium-low for 5 minutes, then use the lowest steady heat for 35–40 minutes.
- Time
- 40–45 minutes
- Look for
- Steam rises when the lid is lifted carefully and the top grains are tender, not chalky.
- 05
Make the onion and raisin topping
While the rice steams, warm 2 tablespoons (30 mL) oil in the skillet. Add onions and the remaining 1/2 teaspoon salt; cook on medium-low for 20–25 minutes, stirring often, until deep gold. Stir in turmeric, cinnamon, and pepper for 20–30 seconds and transfer the onions to a bowl. Add the last tablespoon (15 mL) oil to the skillet, lower the heat, and turn the dry raisins for 1–2 minutes, just until plump and glossy.
- Time
- 25–30 minutes, during steaming
- Look for
- Onions are golden, not black; raisins are soft and glossy, not scorched.
- 06
Rest, fluff, and finish
Switch off the heat and rest the covered rice for 10 minutes. Open the lid away from your face. Gently lift the rice and lentils together with a broad spoon; do not mash. Mix about 1 cup of the cooked rice mixture with the saffron water, arrange the rest on a platter, and finish with saffron rice, onions, and raisins. Serve promptly with Salad Shirazi if desired; cool any leftovers separately and quickly.
- Time
- 10 minutes resting, then serving
- Look for
- Rice grains stay separate and lentils are tender through the center.
Storage
Divide leftover rice into shallow containers promptly and refrigerate as soon as possible, ideally within 1 hour. Keep at 40°F (4°C) or below and use within 24 hours, or freeze promptly for up to 2 months for best quality. Do not leave rice in the pot to cool slowly.
Reheating
Thaw frozen portions in the refrigerator. Sprinkle with a little water, cover, and reheat until steaming throughout and at least 165°F (74°C), checking several places. Reheat only once and eat immediately. Warming cannot make improperly stored rice safe.
Variations
- Replace half the raisins with 4–6 pitted dates, sliced; warm them briefly in the raisin oil and check carefully for pit fragments.
- For a less sweet version, serve the raisins separately and let each person add their own.
- Keep the plain oil to preserve the vegan version. Yogurt served alongside introduces milk.
Food safety
Cook with care and judgment
Drain boiling rice away from your body and lift lids away from your face. A loose cloth near a burner can catch fire; this method uses a close-fitting lid without a hanging towel. Keep raisins dry before adding to oil, and follow the short cooling time for cooked rice.
Allergens
- The base recipe intentionally adds no milk, eggs, wheat, soy, sesame, peanuts, tree nuts, fish, or shellfish; this does not guarantee freedom from cross-contact.
- Lentils can cause individual legume allergies. Some raisins contain sulfites or added oils; check labels.
Good to know
Frequently asked questions
01Can I use red lentils?+
Not as a direct swap here. Split red lentils soften quickly and lose their shape, making the rice heavy. Whole brown or green lentils are the better choice.
02Why is my rice mushy?+
The usual causes are fully cooking it before draining, wet lentils, too much steaming water, or forceful stirring. Drain the rice with a firm center and fluff it gently after resting.
03Do I have to add meat or dates?+
No. This recipe is intentionally meatless. The onion-and-raisin topping is complete as written, and dates are an optional alternative for part of the raisins.
04Will this make tahdig?+
The thin rice layer may form a light crust, depending on the pot and heat, but a perfect molded tahdig is not promised. Serve any golden pieces separately and do not scrape up burnt rice.
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