Name: Rice with Lentils (Adas polow)
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon advieh (Persian spice mix)*; 1 teaspoon ground saffron dissolved in ¼ cup (60ml) orange blossom water; 3 cups (600 g) long-grain basmati rice; ½ teaspoon freshly ground black pepper; 1 teaspoon turmeric; 1½ teaspoons fine sea salt; 2 cups (400 g) lentils; 1 cup (240 ml) oil, butter, or ghee*; 1½ teaspoons sea salt; 3 Cornish chickens (about 5pounds/2.2kg), butterflied; Zest 3 oranges; 2 cups (350 g) pitted dates; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; 2 cups (300 g) raisins; 5 cloves of garlic, peeled and crushed; ½ teaspoon freshly ground pepper; 2 tablespoons oil; 2 teaspoons advieh (Persian spice mix)*; 2 onions, peeled and thinly sliced; 2 tablespoons plain yogurt; ¼ cup (60 ml) fresh lime juice

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Chicken

2 tablespoons oil
2 onions, peeled and thinly sliced
5 cloves

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

To cook the chicken: Preheat the oven to 450°F (230°C) and oil a baking dish. Spread the onions and garlic in the baking dish, and place the chicken on top. Season with salt, pepper, turmeric, advieh, and lime juice. Cover with parchment paper and