Persian Adas Polo (Lentil rice with raisins & meat or mushrooms) - بهترین عدس پلوی ایرانی

[@CafeBagheri]

ADAS POLOW (LENTIL RICE) RECIPE MAKES: 8 servings INGREDIENTS: -- 3 cups Basmati rice -- 1 1/2 cup dried green or brown Lentils -- 454 gr (16 oz.) Ground meat (beef/lamb/turkey/chicken thigh) or dark-colored mushrooms, diced small -- 1 cup Raisins (optionally, chop the raisins into 3 or 4 pieces) -- 1 large White/yellow onion, diced small -- 1 choice for Tahdig layer; examples include flatbread, Russet potato (sliced thin), kale, tortilla, tahchin (yogurt/rice). -- 5 tbsp Butter -- 9 tbsp Vegetable oil -- 2 tbsp Turmeric -- 2 tbsp Saffron Solution (1 Tsp of ground saffron in 3/4 cup of hot water for at least 5 minutes before using) -- 1/2 tsp Cardamom -- Salt -- Pepper -- 1/2 tsp Cinnamon (optional) -- 2 tbsp Coconut oil (optional) DIRECTIONS: Cleaning and Soaking the Rice: -- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it. -- Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand. -- Do not rub the rice grains between your fingers. -- Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is almost clear. -- On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt. -- Stir the saltwater thoroughly. -- Let the rice sit in the salt brine for at least 2 hours. Soaking the Lentils -- Inspect lentils and pick out any rocks or other undesired debris. -- Wash lentils and soak in a bowl of tap water for 2 hours. Boiling the Rice: -- After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil. -- Add 1 tbsp vegetable oil to the water. -- Add the rice and brine solution to the boiling pot. -- Boil the rice, stirring occasionally to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). -- To make sure you catch the rice at the right stage, start examining the rice grains about 4 minutes after you have started boiling it. -- Al Dente means the rice grains are cooked on the outer layer but still hard in the center (This will take about 5 minutes). -- Strain the rice using a colander -- WARNING: Be careful not to burn yourself! -- Run cold tap water through the rice mixture in the colander to wash away some of the starch. -- Repeat the cold water rinse a second time. -- NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky. -- Once the rice has been rinsed twice, leave it in the colander to drain over the sink. Making the Lentil mix: -- Heat 2 tbsp vegetable oil (and optional 1 tbsp butter) in a medium frying pan over medium-high heat until shimmering -- Add 1/2 of the diced onions to the oil and sauté until the onions are golden around the edges, stirring occasionally. -- Add 1/2 tsp black pepper, 1 tbsp turmeric, and 1/2 tsp of salt to the onions. -- Continue cooking for 1 more minute. -- Add the lentils to the pan with the onions and continue cooking for 4 minutes while stirring once a minute. -- Put onion and lentil mix in a large bowl and put aside. -- Heat 2 tbsp vegetable oil (and optional 1 tbsp butter) into the same medium frying pan. -- When the oil is shimmering, add the other 1/2 of the diced onions, 1 tbsp turmeric, 1/2 tsp salt and 1/4 tsp black pepper, and sauté until golden around the edges. -- Add the ground meat (or diced mushrooms) and raisins. -- If using mushrooms, add 2 more tbsp oil to add fat. -- Cook while stirring occasionally until the meat is no longer pink and has darkened a few shades. -- Add the meat/mushrooms and onion mix in the bowl with the lentils and onions. -- The lentil and meat/mushroom mix can be prepared up to a day ahead. Putting together the Adas Polow: -- In a large bowl, thoroughly mix the rice from the colander with the lentil, onion, and meat/mushroom medley. Set aside. -- To make the sauce for the Adas Polow, stir together 4 tbsp of melted butter, 1 tbsp of saffron solution,2 tbsp warm water, 1/2 tsp cinnamon powder and 1/2 tsp cardamom (optional: add 2 tbsp coconut oil) in a small saucepan on low heat for a few minutes to thoroughly blend. -- Use a thick-bottomed, non-stick pot (can be the same pot used for boiling the rice) and set the heat on medium (4 or 5 out of a maximum 10 setting). -- Add 4 Tbsp of oil and 1 Tbsp of butter. -- Butter is used for flavor and a neutral oil is used because it has a high smoke point and helps prevent the bottom of the pot from burning. -- Add 1 Tbsp of the saffron solution and 1 tbsp Adas Polow sauce to the mixture of grapeseed oil and butter in the pot. -- Add salt and fresh black pepper to taste. -- Swirl the saffron flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice and tahdig from sticking to the pot. -- Place your desired tahdig option in a single layer on the bottom of the pan. -- Flatbread is what I like to use for tahdig in my Adas Polow. -- Apply salt and black pepper to the top side of the tahdig layer. -- Place the rice/lentil medley from the colander into a mound on top of the tahdig layer. -- Put the lid on the pot and cook on medium setting (dial setting 4 or 5 out of 10). -- Continue on medium for 3+ minutes or until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid. -- A glass lid makes this observation easy. If you don’t have a pot with a glass lid, check the inside of the lid after 3 minutes. -- Remove the lid, and using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice reaching all the way down to the tahdig layer. -- Mounding the rice and poking the holes in the mound allows the steam to rise from the bottom of the pot to make a crunchier tahdig and ensure the middle of the mound cooks thoroughly. -- Pour the Adas Polow sauce over the top of the rice mound. -- Place a paper towel (or dishcloth) over the top of the pot and put the lid back on to seal it. -- Reduce the temperature to low setting (dial setting 2 or 3 out of 10) and cook for 50 minutes. -- This time may be different on your stove; test to confirm. -- Make sure the pot is centered on the eye of the stovetop. -- After about 45 minutes, fill the kitchen sink with cold tap water about 4 inches deep. -- After about 50 minutes of steaming, the rice is complete. Lift the lid, remove the towel, and admire the rice perfection you have made! -- Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)! -- WARNING: Be careful not to burn your hands; the handles are hot! -- This cold bath helps separate the bottom crunchy layer (tahdig) and rice from the hot metal pot. -- After 15 seconds, remove the pot from the cold-water bath and place on a towel on the kitchen counter to dry the bottom of the pot. -- Remove the rice from the pot: -- Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together. -- This will cause the lentil rice and crunchy tahdig layer to drop onto your serving platter. -- Place the platter on the counter and gently lift and remove the pot. -- If the crunchy tahdig did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon. SERVING: -- Serve the lentil rice as a main dish or as a side dish. -- Serve the crunchy tahdig pieces placed around the rice mound or in a separate serving platter. -- If the Adas Polow is made with mushrooms, this dish can be a great side for your turkey, roasted chicken or other meat dishes served on a holiday spread. -- Adas Polow goes well with a Shirazi salad.

[@jenniferzitomer5892]

Would like a recommended quantity for each food or spice in the directions. I am constantly circling back to the video for that information which is not always clear, even on tape.

[@CafeBagheri]

@@jenniferzitomer5892 You are literally leaving a comment under the detailed recipe. Scroll up! 😁

[@andreaharley4047]

Persian food in my opinion is the best. I love the aromatic quality of persian quisine. 🙂🙂🙂👍👍👍

[@jill56297]

Not the best, one of the best....Indian food is great too

[@seangholipour3884]

Mr bagheri your foods are killers, I wish I was there to try this magnificent dish especially the tadig

[@ravanarbabi140]

Not only a good cook and English teacher, but you could also be a good advocate.

[@rickysmom809]

Just made this. My Turkish husband will love it. Really enjoyed your professional insight. such clear instructions ❤

[@nikkibruises]

Your food always looks so delicious 😍😍

[@andreleibee354]

fabulous! this is a can-do! several steps but typical in this kind of cooking and why it produces such lovely layers and textures that you just can't miss! i love the old world flavor combinations of this cuisine! like i said: fabulous! thank you for sharing the expertise and inspiration to enjoy classic persian food!

[@zekelucente9702]

This is why I buy Adas Polo at my favorite restaurant which is Hatam #2 in Mission Viejo, CA.

[@happylifestyle1-q3o]

I’m going start cooking dinner ❤

[@ashleys637]

SO glad I found this channel. It's so great to find quality Iranian recipes. Keep doing what u do, and I'll keep watching/cooking.

[@CafeBagheri]

Thank you Ms. Ashley!

[@kevar7784]

Hi Mr Bagheri we love it so much. thank you from New Zealand

[@kevar7784]

🙏🙏🙏

[@rodrigodeodato7]

I made today for my wife, it’s delicious. You are good teacher.

[@harrisbaig4506]

your lavash teh (depth) degh (large pot) idea is amazing!

[@tiki5869]

Wow! Love this rice❤ I will try to make it, thanks for sharing your recipe 😊

[@lyndaboca8111]

omg, a masterpiece in rice/tadeq....yum! Thank you Chef

[@rubihenry8285]

looks sooooooooo delicious........love it !

[@fathersonandskillet]

We've got to try this version! We first learned Adas Polo as the rice and lentils mixed, layered with the meat and then a topping of dates and raisins. Same flavors, but this one is less 'fussy' to make.

[@CafeBagheri]

Recipe posted right here in a comment. Please let me know how you like it.

[@fathersonandskillet]

@@CafeBagheri We cooked it. Absolutely amazing. ...and that sauce? A little sugar in that and we'd spread it on toast! The family agreed that the cardamom made it stand out from out usual recipe.

[@CafeBagheri]

@@fathersonandskillet Saw the pictures; well done! It’s one of my Iranian comfort food items! I shared the pics in stories on Instagram.

[@fathersonandskillet]

@@CafeBagheri I saw that. AND the barbari shot, too. We love the barbari.

[@mohabatkhanmalak1161]

Wonderful, khaili khub. Legumes are rich in proteins and with the carbs in the rice makes a good balanced meal. I will try the vegetarian version with mushrooms. Could you kindly bring us the barley soup recipe, thanks for sharing.

[@CafeBagheri]

I love barley soup; soon!

[@Bethune98]

​@CafeBagheri oh yes...please...barley soup. By the way dastetoun dard nakoneh...thank you so much for all these recipes and videos...love it

[@AlergicToSnow]

I haven’t had a lot of exposure to Persian food but watching you cook makes my mouth water. I would surely love to eat at Cafe Bagheri.

[@mariamebrahimiholland4046]

Great recipe. Thank you!!!

[@usingmylips]

my god this food is awesome ... wondering about some yogurt dip ...

[@jimbim5189]

It has been the most delightful and delicious recipe of Adaspolo I have ever seen. Thank you chef Bagheri

[@nikkibelmont9199]

this is absolutely delicious! thank you so much for sharing this recipe and directions. 🙏

[@anniegetyrgun8741]

Just found your channel. And love this recipe. My good friend is half Persian Sri Lankan and makes the most wonderful food. So I’m going to try and make some for her. Thank you

[@moicecibon4768]

Absolutely delightful rice!

[@ashleys637]

Great work! I hope you get 100k+ subscribers. You deserve it!

[@carbiebash]

This dish looks spectacular and I am sure it tastes wonderful. Thanks for sharing your cooking skills. I will definitely be making this. Love Persian cooking!!!

[@debbieemmanuel7657]

Looks lovely. Thank you. I will be trying your very clear method.

[@miaash3870]

Love from Copenhagen!

[@OlenaBespalova-c8t]

This rice the kids will definitely eat as it tastes like Arab chicken and rice dish. My son who doesn’t like lentils now is loving them in this meal. Thank you for sharing ❤

[@RHM_MusicMinistry]

Making all my dads recipes doable

[@MrZheber]

Thank you!!

[@happylifestyle1-q3o]

Omg yummy tx 😂❤❤❤❤

[@ambikanamasivayam379]

❤ Thank you for this demo Going to cook this tomorrow. From Canada

[@ambikanamasivayam379]

Do we need a nonstick pot, please?

[@CafeBagheri]

@@ambikanamasivayam379 Non-stick / thick-bottomed is preferred.

[@ambikanamasivayam379]

@@CafeBagheri thank you for the reply.

[@shahnawazkhatri1386]

Excellent fellow bald good looking dude. I'll try it this week when I cook for the week. I love Persian Rice cooked with the Polo technique and I love Tadiq. The crunchier the better. Keep up. I'll watch you more often

[@SonnyRick]

dude I love the Mushroom idea

[@elizabethzahedi8804]

Agha Bagheri, I just love the way you break down your recipes into minute detail. It answers a lot of questions that I have had about reasons for certain techniques. Too bad you don’t have your brands of herbs and spices.

[@rosalbavignaduzzi9641]

Hello from Vicenza, Italy. Dear Mr. Bagheri, I love the way you prepare your dishes, it's precise, clean and easy to follow. You gave me a fantastic idea for my vegan friends... I often invite them and I'm in trouble finding a tasty dish for them. I really appreciate your way of cooking! Thank you! Love, Rosalba❤

[@ginahenriksen9522]

Thank u❤

[@ma.isabelarias5839]

Amazing recipe

[@gloriasinger4343]

Looking very good! Thanks

[@nadiaalireza4339]

Thank you for sharing this great food. I thank you for sharing your food with us in English. ❤

[@nicholaslandolina]

Great with saffron butter

[@rdrock-vd2dw]

This looks delish chef Bagheri! Maybe i'll try your coconut oil trick one day just to see how it tastes with the rest of the dish. But as in itself, it is a legendary dish in our Persian cooking tradition....& it is YUMMY!

[@SonnyRick]

I hear people add walnut too , walnuts and deep fried onions

[@travelchannel304]

So excited to finally see how this is done. I've not had this since theclate 80s!! What size of rice? Medium grain or basmati?

[@CafeBagheri]

Recipe posted right here in a comment. Please let me know how you like it.

[@rdrock-vd2dw]

Lentils are magical! When i was a kid, in my 2nd year of kindergarten (it's called 'aamaadegi' in Persian) we would have lentil soup once a week.....i'm telling you, it was so hmmm...delicious! I still remember the scent of that soup to this day! Unfortunately i don't know how it was made. 🙁

[@rdrock-vd2dw]

I meant to say we got lentil soup ONCE A WEEK......& NOT every week! I've editted the above post.

[@souheil3333]

Thanks

[@mihaelatudor2417]

Is there any salad or other accompaniment to this dish? Or traditionally it is served by itself?

[@CafeBagheri]

As I said at the end of the video, Adas Polo is often served with a salad such as Shirazi salad.

[@ankhpom9296]

I put my rice in a strainer and run it under cold running water until the water runs clear. And let it soak for some time.

[@karwannouri8266]

Thank you for another great recepie! Can I use the same lentils that I use to make gheymeh? Also: the long washing of the lentils wasn't explained (or maybe I missed it), what does it accomplish?

[@CafeBagheri]

The legumes used in gheymeh are split peas. I have never used them but they may have to be boiled separately. A lot of people boil the lentils before adding, but I think they get too soft. Try and see how you like them. Washing is to remove dust and debris.

[@karwannouri8266]

​@@CafeBagheriI meant the soaking of the lentils, not sure if I was clear enough :) is leaving them soaked for several hours necessary just for the reason of ensuring that they're clean?

[@CafeBagheri]

@@karwannouri8266 No, you said “the long washing”, I thought you were talking about the cleaning at the begining. The long soaking is to get them softened again since they are sold dry!

[@karwannouri8266]

@@CafeBagheri fair enough, my bad! Thanks for the replies!

[@Ahasveros7674]

So you do not need to boil the lentils, just sauté and steam them?

[@CafeBagheri]

Correct. The combination of 2-hour soaking and sautéing does what boiling would do (lentils will be cooked and edible). The problem with boiling is that depending on the type of lentil you buy, it may get too soft! Soaking and sautéing has worked better for me.

[@Ahasveros7674]

Thanks, I’m going to make it your way. Your adas polo looked amazing.

[@CafeBagheri]

@@Ahasveros7674 here is a fun, hybrid way to prepare the lentils! Start in a frying pan with the lentils, and about a cup of water on medium high and let it boil as you stir the lentils and let it steam away and then once the water is almost gone, you put the oil and a little bit of butter in there and proceed to saute for a few minutes.

[@Ahasveros7674]

@@CafeBagheri going to try both👍

[@parvinanderson3769]

❤❤❤❤

[@lilyh1039]

I missed this food so much so I bought the ingredients and will follow his cooking. I will use tortilla bread in place of the lavash flat bread. Next time i will also cook chicken and zeresh polo, one of my favorite dush.

[@jamessoriano9488]

You did not cook the lentils before the steaming stage. The lentils were sautéed, darkened in color, but not pre-boiled. The lentils are "cooked" almost entirely in the steaming stage, which was a bout 50 minutes. First time I've seen that technique.

[@CafeBagheri]

@@jamessoriano9488 Lentils were sauteed with onions and turmeric before steaming with rice. See detailed recipe placed in a comment right here under the video. Scroll up to find the recipe.

[@jamessoriano9488]

@@CafeBagheri Yes, the lentils were sautéed with the onions before steaming. As you note in the video, the sautéing results in making the lentils firmer. The only process I see for softening a hard legume is steaming for 50 minutes. That doesn't sound sufficient for softening the lentils.

[@CafeBagheri]

@ ... What I demonstrated worked perfectly for regular (green) lentils.

[@jamessoriano9488]

@@CafeBagheri What I found puzzling in this recipe was that the rice was exposed to boiling water, say about 5 to 7 minutes, but the lentils were not exposed in that way. The rice is tenderized, or "cooked," in three steps: moderate soaking, a short boil, and long steaming. The lentils are tenderized, or "cooked," in three steps: moderate soaking, sautéing (although the video says that sautéing makes the lentils firm, which is the opposite of tenderize), and long steaming. The lentils are not exposed to any boiling process. It is doubtful that the rice would have been cooked by the same process as the lentils. If you soak, sauté, and steam basmati rice, without an intervening boiling step, that is, in the same way as the lentils in this recipe, it would be a good bet that the rice would be undercooked. (I've tried the recipe. The result was as I suspected: nicely done rice but crunchy, undercooked lentils.)

[@gladysryan4213]

I was watching your recipes but was a bit disappointed as You did not give how much lentils do you use for 3 cups of Rice.It looks good but I got stuck with the measurements of lentils.Thank you anyway. T

[@CafeBagheri]

The written recipe is placed right here in the comments section, in the first (pinned) comment.

[@CafeBagheri]

By the way, it’s 1 and 1/2 cups lenthil.

[@bobmotamenpour6558]

Thank you for a different version od this dish. I love it.

[@leticiabunyecha4601]

What kind lentils

[@CafeBagheri]

Green lentil is often used. But you can try different ones to see which one you like best in this recipe.

[@latifahnapier8311]

​@@CafeBagheriGreat recipe. Gonna give a try!!! From my experience with eating and learning about lentils - green, brown and black are used when one would prefer the lentil to keep shape while cooking and not break apart easily. Red and yellow are softer legumes and may turn to mush, when cooked too long. But as you mentioned, it's really up to one's preference. Happy cooking and eating folks!!!

[@yaqubebased1961]

I like only a sprinkle of raisins. Too much and it gets too sweet for me

[@shahram72]

I am Persian and I LOATHE raisins and barberries. I'm a bad Persian.

[@amirguillenghoncheh3752]

you can cut 25 min of this video and still have same result!

[@CafeBagheri]

I can’t disagree. Making them shorter and shorter these days. Thanks for watching!

[@shahnawazkhatri1386]

@@CafeBagheri Nah. Don't listen to haters. You're doing great. I do listen to you at 1.5 speed though. 🙂

[@ladiesbane]

I want to unlike it just so I can like it twice. ♥

[@ANDRESARKISSIAN]

The other person. Your Sister! LOL

[@CafeBagheri]

Say what?!

[@ursus9104]

No raisins, berberry and soumak!

[@sams-ej3gc]

ok i am sorry but i have to say something , iam iranain and no persians cut raisins and no persian let thier rice soke for couple of hours just 20 to 30 min its enough. but tanks for ur video it was very good specialy the tah dig.

[@CafeBagheri]

Firstly, thank you for taking the time to comment and leave me your feedback. But, respectfully, there are as many versions of every Persian recipe (or any other nation's food, really) as there are kitchens in those countries. There are literally thousands and thousands of slightly different versions of each and every established dish. There is no way in this world that you can say you know what each and every version of any dish has in it! My Adas Polow is definitely going to be different than my mom's or your aunt's, etc. Most importantly, if it tastes good, you can go ahead and do it! If your raisins are too large and you think it'll overpower each spoonful of the adas polow,l, then by all means go ahead and chop them smaller! I always tell people make these dishes your own and as long as you stay with the principal core concepts of each recipe (for example, Ghormeh Sabzee has to have fenugreek -shanbelileh -in it), then you can change and develop recipes as you like. Make them your own and in the process help the culinary evolution. For example, Instead of using zereshk (barberry) in rice, I use dried cranberries (craisins) when I have to and it competes with zereshk in color and flavor! Thanks for watching!

[@Shnakalaka]

Many Iranians soak their rice even over night. I don't think you can speak for all of us =)

[@srtlady3756]

Too many annoying commercials

[@CafeBagheri]

We’ve got to pay the bills 😁

[@seangholipour3884]

Mr bagheri using pork chop in Adas polo is prohibited

[@evenciohernandez7770]

You should stop using golves for more the one reason

[@CafeBagheri]

I agree and I do most of the time unless I forget. My producer reminds me all the time. We leave out the changing of the gloves in editing. Watch my latest video (Koobideh kabob in the oven). Thanks for your feedback.

[@evenciohernandez7770]

Great i love your recipes even though they are difficult and costly? Do to circumstances of our location? And thanks for your time

[@matthewbanno3407]

Well done, it’s nice to see you spending money on nice expensive saucepan!😊

[@CafeBagheri]

True!