Adas Polo (Persian Rice and Lentils with Caramelized Onions, Dates and Raisins)

Rinse and soak the rice. Rinse the rice with cold water until the water runs clear. Place in a bowl and cover with cold water until it is two inches above the rice. Leave to soak for at least 30 minutes, or ideally overnight (see note), then drain.

Bloom the saffron. Put the saffron threads into a mortar and grind with a pestle (you can also do this in a spice grinder.) To a small bowl, combine the 1/2 teaspoon ground saffron and 1/3 cup water. Set aside to bloom.

Cook the lentils. Into a medium-sized saucepan set over medium-high heat add the lentils and cover with water until it is 2-inches above the lentils. Bring to a boil. Cook the lentils until they are tender on the outside but a little firm in the middle, about 20 minutes, then drain using a fine mesh strainer.

Season the lentils. Return the lentils to the pan (off the heat). Add the cinnamon, 1 tablespoon of the olive oil, and stir to combine. Set aside.

Prepare the onions. Line a plate with paper towels and set it near your stove. Set a large cast iron skillet over medium-high heat. Add the remaining 3 tablespoons olive oil. When the oil begins to shimmer, add the onions. Sauté, stirring regularly, until they’re golden and crisp. Reduce heat, if necessary, to ensure all onions cook evenly without burning, about 20 minutes. Use a slotted spoon or tongs to transfer the onions to the paper towel-lined plate to drain. Set aside.

Season the raisins. In the same skillet used to cook the onions, turn the heat to low and add the raisins. Stir until they’re coated in the onion-flavored oil, about 1 minute. Transfer to a bowl and set aside.

Parboil the rice. Set a large non-stick pot, over high heat. Add 8 cups of water and the salt and bring to a boil. Once boiling, add the rice and cook for 5 to 7 minutes, until the rice is slightly softened but still firm. Drain through a fine mesh strainer, then stir the parboiled rice into the cinnamon-spiced lentils. Rinse out the pot you cooked the rice in and return it to the stove.

Prepare the tahdig layer. To a medium mixing bowl, add 1 cup of the cooked rice and lentil mixture and 1 tablespoon of the bloomed saffron water. Stir very gently until the rice turns golden.

Crisp the tahdig layer. Pour the neutral oil into the pot you used to cook the rice, but do not turn on the heat yet. Add the saffron rice and lentil mixture and use the back of a spoon to push into a flat layer all across the pot.

Layer the rice. Add the remaining rice mixture (you don’t need to press this layer down). Next, scatter the caramelized onions on top, then the raisins, dates and a drizzle of the remaining saffron water. Use the end of a spoon to poke 5 holes evenly across the rice from top to bottom.

Steam the rice. Put a lid on the saucepan and turn heat to high. Once steam starts to rise, reduce heat to low–ideally you have a glass lid, but if not this should take about 5 minutes. Keep a close eye on the pot to avoid burning the tahdig. Wrap a tea-towel around the lid, and place it back on the pot. Continue to cook for 1 hour, covered over low heat to allow the rice to steam.

Serve the rice. Remove the lid, gently fluff the rice to mix, then spoon into a serving dish. Use a spatula to get under the edges of the crispy tahdig layer, then carefully lift it out of the pot. Serve the crispy tahdig in a separate dish in one piece, or break up and place around the edge of the rice.