Adas polo, or lentil rice, is by far mine and my father’s favourite food. It is simple to make and it is delicious. It’s one of those meals that I can’t stop eating once I’ve had my first spoonful.
- 400g (2 cups) basmati rice
- 400g (2 1⁄2 cups) tinned lentils, drained
- 300g (10 oz) shop-bought or homemade meatballs
- 100g (2⁄3 cup) raisins
- 7g (1 tbsp) ground cinnamon
- 120ml (8 tbsp) vegetable oil
- salt and pepper
Soak the rice in a pot of hot water and 2 heaped tablespoons of salt.
Cover and set aside to soften. This will considerably reduce the cooking time.
Pour 60ml (4 tbsp) of vegetable oil into a pan and brown the meatballs until cooked through.
Add the raisins, season well and set aside.
Bring a litre (4 cups) of water to a boil in a large pot.
After ten minutes, transfer the soaked rice into boiling water and cook until the rice grains are half-cooked.
Heat another 60ml (4 tbsp) of oil in the pot you cooked the rice in.
Line the bottom of the pot with a third of the rice.
Spoon a third of the lentils on top of the rice and sprinkle with ground cinnamon.
Repeat the layers making sure the top layer is rice.
Pour in 125ml (1⁄2 cup) of water around the edge of the pot, reduce to a medium heat and cover.
When steam starts to seep from beneath the lid, add a generous knob of butter, cover and cook on a low heat for another 10 minutes.
Using a spatula, spoon the rice onto a large platter and garnish the top with the meatballs and raisins.
