Rice with Lentils

Name: Rice with Lentils (Addas Palow)
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: For 6–8 people
Cuisine: Iran
Ingredients: 1 large onion, sliced and fried in oil until golden brown, then drained on absorbent paper; 112 g/4 oz/⅔ cup stoned dates, halved and fried briefly in oil, then drained; 56 g/2 oz/⅓ cup sultanas, cleaned and soaked in warm water for 20 minutes, then drained; 56 g/2 oz/⅓ cup sultanas, cleaned and soaked in warm water for 20 minutes, then drained; 112 g/4 oz/½ cup green lentils, cleaned and washed in several changes of water; 56 g/2 oz clarified unsalted butter; 84 ml/3 fl oz/¼ cup olive oil; 2.3 litres/4 pints/10 cups water; 3 tsp salt; 450 g/1 lb/2 cups long grain rice, preferably Basmati, soaked in salted cold water for 4–8 hours, then washed and drained; 450 g/1 lb/2 cups long grain rice, preferably Basmati, soaked in salted cold water for 4–8 hours, then washed and drained

Addas Palow

Preparation info

For
6–8
people

Difficulty
Medium
Ready in
4 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

I am indebted to Margaret Shaida, author of The Legendary Cuisine of Persia, for this recipe. It makes an excellent accompaniment to any lamb or goat dish.

Ingredients

450 g/1 lb/2 cups long grain rice, preferably Basmati, soaked in salted cold water for 4–8 h

Asia
Iran
Main course

Method

In a large saucepan, bring the water to the boil with 3 teaspoons of salt. When it boils, put in the rice and keep it at a rolling boil for 3–4 minutes. Drain the rice in a colander and rinse for a few seconds under the cold tap.

Cook the lentils in a smaller saucepan, using just enough boili