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Lentil Rice (Adas Polo)

A community recipe by

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This is a delicious and healthy main course.


Serves: 4-6

  • 4 cups basmati rice (rinsed)
  • 2 cups brown lentils (rinsed)
  • 1 pint water
  • 1 cup raisins
  • 1 cup walnuts
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of saffron
  • 4 tablespoons vegetable oil
  • 1 large sliced thinly onion


Lentil Rice (Adas Polo) is a community recipe submitted by Raha Lane and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large non stick pot on high heat, bring water to boil. Add lentils and cook until lentils are tender, approximately 20-25 minutes.
  • Add basmati rice and bubble up until rice grains are long, and tender to bite, approximately 4-5 minutes. Drain rice and lentils in a large drainer.
  • place the empty pot back on medium heat. Add 2 tablespoons of oil and transfer the rice and lentil mixture back into the pot using a large serving spoon. Form the rice and lentil mixture into a dome and poke a large hole in the middle with the end of the spoon to allow steam to circulate.
  • Place the lid on top and simmer for an additional 20-25 minutes. In the meantime, add 2 tablespoons of oil to a non stick skillet on medium heat.
  • Saute the onion slices until golden and fragrant. Add raisins and walnuts and continue sauteing for 5 minutes. Add salt, pepper, and saffron. Set aside.
  • Once ready to serve, transfer steamed rice and lentils slowly and gently onto a large flat serving plate. Sprinkle onion, raisin, and walnut mixture on top.
  • Serve warm with a tossed green salad and a whole roasted chicken or roast beef.
  • Additional Information

    In the bottom of the pot, rice turns into a crispy layer, Persians call "Tah Deeg" which literally means the bottom of the pot. It's so delightful to eat. Serve the Tah Deeg in a separate plate.

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