Adas Polo: Persian lentil rice with raisins and dates

Ingredients and method

Ingredients

• 1 US cup dry green or brown lentils (not split red lentils), picked over and rinsed
• 4 US cups water for cooking the lentils
• 2 US cups dry white basmati rice
• Water for a one-hour rice soak, plus 8 US cups for parboiling and draining
• 1 teaspoon ground turmeric for the rice water
• 2 tablespoons kosher salt for parboiling water, mostly discarded on draining
• 4 tablespoons neutral vegetable oil for steaming the rice, divided
• 1 medium yellow onion, thinly sliced
• 2 tablespoons unsalted butter for the onion and dried-fruit topping (or a neutral plant oil as an explicitly different variation)
• 1 US cup plain raisins, picked over
• 6 pitted Medjool dates, halved and inspected for pits
• 1/2 teaspoon saffron threads, measured before grinding, then ground and steeped in 2 tablespoons hot water
• 1/4 teaspoon kosher salt for the onion and fruit topping
• A little hot water only if needed while steaming

Method

1. Rinse the basmati several times, cover generously with cool water and soak for one hour. Drain and rinse before parboiling.
2. Pick through dry lentils for stones and rinse them thoroughly. Put in a medium saucepan with the measured four cups water, bring to a simmer and cook until the lentils are mostly tender yet still hold their shape. Begin checking after about 15–20 minutes; the final rice-steam stage will soften them more. Drain thoroughly so they do not dilute the rice.
3. Bring eight cups water, turmeric and the parboiling salt to a boil in a roomy pot. Add the drained soaked rice. Begin checking near five minutes and drain while the grains are soft outside but still firm inside. Briefly rinse with warm water and drain again.
4. Warm two tablespoons of the neutral oil across the bottom of a nonstick heavy pot. Spread a shallow layer of the parboiled rice, then add the rest of the rice mixed gently with the drained lentils. Avoid compressing the grains. Drizzle the remaining two tablespoons oil over the top.
5. Cover with a close-fitting lid and cook over medium-low heat so the rice steams gently. Begin checking around 35 minutes and continue until both rice and lentils are tender, lowering the heat if the bottom begins to scorch. If the mixture dries while the rice is still firm, add a small splash of hot water and cover again. A crisp crust is not required.
6. While the rice steams, warm the butter in a skillet and cook the sliced onion until golden-brown and soft. Add the picked-over raisins, halved pit-free dates, the measured saffron water and the final quarter teaspoon salt. Turn the heat down and fold briefly until the fruit looks glossy and plump; do not let the sugars scorch or boil dry.
7. Fluff the cooked rice gently with a fork onto a wide platter rather than attempting a risky pan inversion. Add the saffron onion and fruit mixture on top so the raisins and dates stay distinct. Serve while warm, and refrigerate cooked rice promptly in shallow containers.