Updated November 2026 We have rewritten this recipe to follow the way adas polo is made in Iranian homes, with dates, saffron, cinnamon and a crisp tahdig, replacing the earlier simplified version.
Adas polo is Persian lentil rice: fluffy basmati steamed with brown lentils, then crowned with onions, raisins and dates fried in butter and warmed with cinnamon. It is cheap, filling and sweet-savoury in a way that is very Iranian, and you will find it on family tables across Tehran, especially in the colder months. This adas polo recipe is vegetarian as written, with an optional meat topping at the end.
Recipe at a glance
| Preparation | 20 minutes, plus 30 minutes soaking |
| Cooking | About 1 hour 15 minutes |
| Serves | 4 |
| Difficulty | Easy to medium |
Ingredients
For the rice and lentils
- 2 cups basmati rice
- 1 cup brown or green lentils, rinsed
- Salt
- 3 tbsp vegetable oil
- 2 tbsp butter or ghee
- A generous pinch of saffron, ground and steeped in 3 tbsp hot water
For the topping
- 2 medium onions, thinly sliced
- 2 tbsp butter or ghee, plus 1 tbsp oil
- ½ cup raisins (dark or golden)
- 8–10 soft dates, stoned and halved
- 1 tsp ground cinnamon, or Persian advieh spice mix
- ½ tsp turmeric
Method
- Soak the rice. Wash the rice several times until the water runs clear, then leave it to soak in lightly salted water for at least 30 minutes.
- Part-cook the lentils. Cover the lentils with cold water, bring to the boil and simmer for 15–20 minutes, until just tender but still holding their shape. Drain and add a pinch of salt.
- Parboil the rice. Bring a large pan of well-salted water to a rolling boil. Drain the rice and add it to the pan. Boil for 6–8 minutes, until the grains are soft on the outside but still have a firm centre. Add the lentils for the last minute, then drain everything in a colander and rinse briefly with lukewarm water.
- Build the pot. Heat the oil and 1 tbsp of the butter in a heavy non-stick pan. For a crisp base, spread a thin layer of the rice and lentil mix over the bottom (or lay down slices of potato or a round of flatbread). Pile the rest on top in a loose mound, pushing it towards the centre.
- Steam. Poke four or five holes in the mound with the handle of a wooden spoon. Dot with the remaining butter and drizzle over half the saffron water. Cover the lid with a clean tea towel, fit it tightly and cook on medium heat for about 8 minutes, until you hear sizzling, then turn the heat to low and steam for 45–50 minutes.
- Make the topping. While the rice steams, fry the onions in the oil and half the butter over medium heat for 15–20 minutes, stirring often, until deep golden. Stir in the turmeric, then move the onions to one side. Add the remaining butter, the raisins and the dates and cook gently for 2–3 minutes until the raisins plump and the dates soften. Sprinkle with cinnamon.
- Serve. Mix a few spoonfuls of rice with the remaining saffron water. Spoon the rice onto a platter, scatter the saffron rice over the top and finish with the onions, raisins and dates. Lift out the crisp tahdig and break it into pieces to serve alongside.
Serving ideas and variations
- With meat: many families add small fried meatballs (kalleh gonjeshki) or minced lamb or beef cooked with onion, turmeric and cinnamon, spooned over the top or layered into the rice.
- With chicken: saffron chicken is another common partner.
- On the side: plain yoghurt, mast-o khiar (yoghurt with cucumber and mint), Shirazi salad and a plate of fresh herbs all work well.
- Nuts: a handful of slivered almonds or pistachios toasted with the raisins adds crunch.
- Less sweet: cut the dates and use only raisins if you prefer a more savoury dish.
Tips
- Do not overcook the lentils at the start; they finish cooking with the rice and turn mushy if they go in soft.
- The tea towel under the lid catches condensation so the rice steams dry and fluffy.
- Leftovers keep in the fridge for two to three days and reheat well with a splash of water.
- Lentils, rice, dates and raisins are all easy to find in any Tehran supermarket or at the Tajrish Bazaar. For current staple prices, see our Iran price trackers.
Looking for something else to cook? Browse our Persian recipes, or try lubia polo, another everyday Tehran rice dish.
