lentil rice

aromatic and nutritious easy-to-make Persian rice dish with raisins infused with cinnamon

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.

ingredients

• 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

preparation

• 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
• brown the meatballs until cooked through
• add the raisins, season well
• 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
• 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
• 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 and cover
• cook on a low heat for another 10 minutes
• using a spatula, spoon the rice onto a large platter
• garnish the top with the meatballs and raisins

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