Adas Polo — Persian Lentil Rice with Dates and Caramelized Onion

Middle Eastern Fast With Oil Published June 13, 2026

Adas polo layers tender brown lentils through fluffy saffron rice, then studs the whole thing with sweet dates and raisins and a deep tangle of caramelized onions. It is sweet and savory at once, warmed with cinnamon, and substantial enough to stand as the center of the table. The lentils make it a complete meal; the rice makes it feel like a celebration.

The crown of any Persian polo is the tahdig — the crisp golden crust at the bottom of the pot. It takes a little patience but rewards you with shards of crackling rice that everyone fights over. The lentils give this dish real staying power: protein and fiber under all that perfume.

On oil days, the tahdig and the fried onions are the point. For strict no-oil days, cook the rice without the crust-forming oil layer, water-caramelize the onions, and skip the date-frying — the dish remains fragrant and filling, just softer.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 5
TIME: 1 hour

INGREDIENTS

- 2 cups (370g) basmati rice
- 1 cup (200g) brown lentils
- 3 tablespoons olive oil (reduce to 1 for strict days — see notes), divided
- 2 large onions, thinly sliced
- 12 medjool dates, pitted and halved
- 1/2 cup (75g) raisins
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Large pinch saffron, steeped in 3 tablespoons hot water
- Salt to taste
- 1/3 cup (40g) slivered almonds, toasted (optional, for protein)

METHOD

1. Rinse the rice until the water runs clear, then soak in salted water for 20 minutes while you prepare everything else.

2. Simmer the lentils in plenty of water for 20-25 minutes until just tender but not mushy. Drain and set aside.

3. Heat 2 tablespoons oil in a skillet over medium-low heat. Add the onions and cook 20 minutes until deep golden. Add the dates and raisins, sprinkle with cinnamon and turmeric, and cook 2 minutes more. Set aside.

4. Bring a large pot of salted water to a boil. Drain the rice and parboil for 5-6 minutes until the grains are soft outside but firm inside. Drain.

5. For tahdig: heat the remaining oil in a heavy non-stick pot. Spread a layer of rice across the bottom. Then layer rice, lentils, and the onion-date mixture alternately, mounding into a pyramid. Drizzle the saffron water over the top.

6. Wrap the lid in a clean towel, cover tightly, and steam over low heat for 30-35 minutes. The bottom will form a golden crust.

7. To serve, gently mound the rice onto a platter, scatter with almonds, and break the crisp tahdig into pieces over the top.

NOTES

- For strict no-oil days, skip the tahdig: steam the layered rice with a few tablespoons of water and a tight lid instead of an oil crust. Water-caramelize the onions.
- Green or French lentils hold their shape best; avoid red lentils, which dissolve.
- For a higher-protein version, fold in a cup of cooked chickpeas with the lentils.
- Leftovers reheat beautifully with a splash of water under a covered lid.