Adas-Polow is a traditional rice dish from Iran that may or may not be vegetarian. To make this dish parboiled rice is mixed with cooked lentils and aromatic fillings such as spiced caramelized onions, sauteed dates, or raisins are layered in the rice mixture. In some cases, such as the weekly staple from my childhood, sauteed cinnamon-spiced mince is also added to the dish. Presented here is a fall version with saffron sauteed quinces and pomegranate scented ground beef. Note that this is not an authentic recipe, although the ingredients are authentically Persian.
Ingredients:
Yellow Rice layer:
2 cups Jasmine, Basmati, or long-grain rice
4.5 Ounces (~130 gr or 1/2 cup) French lentils
Quince layer:
7.05 Ounces (~150 gr or 1 medium) quince, finely sliced
1 TBSP sugar
1 TBSP butter
1 TSP brewed saffron
Meat mixture:
1 Pound (~450 gr) low-fat (90/10) ground lamb or (beef)
2 TBSP caramelized onions
½ TSP cinnamon
1/2 TSP dried oregano
1 TSP salt
2 TBSP Anardana powder (or pomegranate molasses)
1- Cook the lentil. Parboil the rice and drain. Mix with the cooked lentil pulses.
2- Sautee the quince slices in butter. Add the sugar. When soft, add the saffron. Set aside.
3- To make the meat layer, sautee the mince without added extra oil. When brown, add the caramelized onions, cinnamon, oregano, salt, and Anardana. Set aside.
4- Layer the quince and meat mixture in between rice and cook as you would
normally cook Persian rice.
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