Adas Polo ba Keshmesh (Persian Spiced Green Lentil, Caramelized Onion, Date & Saffron Rice) – Authentic Iran Recipe

Ingredients for Adas Polo ba Keshmesh (Persian Spiced Green Lentil, Caramelized Onion, Date & Saffron Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) aged basmati rice and tender green lentils, prepped into bite-sized pieces
• 1.5 cups caramelized sweet onions, washed and trimmed
• 1 cup plump golden raisins and dates
• 1 medium onion and 3 cloves garlic, finely minced with brewed saffron
• 1.5 tbsp traditional Iran seasoning (ground cinnamon, cumin, advieh (rose-cardamom spice))
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and brewed saffron until golden.
2. Add ground cinnamon, cumin, advieh (rose-cardamom spice) along with aged basmati rice and tender green lentils and caramelized sweet onions, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with plump golden raisins and dates.