Adas Polo

Ingredients

• 400g aged basmati rice
• 3 tbsp fine salt, divided
• 150g brown or green lentils
• 2 large onions, thinly sliced
• 5 tbsp sunflower oil, divided
• ½ tsp ground turmeric
• 80g raisins
• 80g soft dates, stoned and halved
• 40g unsalted butter, divided
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 2 tbsp full-fat plain yoghurt

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. Cover the lentils with water, bring to the boil and simmer for 12-15 minutes until tender but still holding their shape. Drain and set aside.

4. Heat 3 tbsp oil in a wide pan and fry the onions over a medium heat for 20-25 minutes, stirring often, until deep golden brown. Stir in the turmeric, then set half the onions aside for the topping.

5. Melt 15g butter in a small pan and stir the raisins and dates over a medium heat for 2 minutes until the raisins plump up. Set aside.

6. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

7. Heat the remaining oil in the non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Gently fold the rice with the lentils and half the onions, then spoon into the pot in layers, sprinkling each with cinnamon and cardamom. Shape into a mound and make 5-6 holes with a spoon handle.

8. Melt the remaining butter with 3 tbsp water and drizzle over the rice. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

9. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside. Top with the reserved onions, raisins and dates and a little saffron rice.