Addas Polo

Preparation info
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By Claudia Roden

Published 1986

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A Persian lentil and rice dish.


  • 500 g (1 lb) lamb, cut into cubes
  • 120–180 g (4–6


Sauté the lamb in 2 tablespoons butter and brown all over. Cover with water, add salt and pepper and simmer until it is tender and the liquid absorbed. Stir in the dried fruits.

Wash and boil the lentils for about 20 minutes until done (they do not need soaking), add