Persian Lentil Rice with Lavash Tahdig (Adas Polo)
In this traditional Persian rice dish, extra-long basmati rice is tossed with tender lentils, warming spices, and buttered dried fruit. A crispy layer of lavash protects the rich fruit from scorching...
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Cooking tools:
- Saute pan
- Pot
- Mixing bowl
- Colander
- Wooden spoon
- Kitchen towel
- Paper towel
- Serving platter
- Chef's knife
- Bread knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups (13 1/3 oz.) extra-long white basmati rice
- 6 tbsp. plus 1 tsp. kosher salt, plus more as needed
- 1⁄2 tsp. saffron, lightly ground between your fingers
- 1 cup green or brown lentils, picked, rinsed, and drained
- 1⁄4 cup plus 2 Tbsp. clarified unsalted butter, divided
- 1 medium yellow onion, finely chopped (1 cup)
- 6 medjool dates, pitted and coarsely chopped (4 oz.)
- 1 cup (5½ oz.) golden or brown raisins, plus more for garnish if desired
- 1⁄2 tsp. ground cinnamon
- 2 tsp. ground cumin
- One large piece lavash bread
- 1 tbsp. extra-virgin olive oil, plus more as needed
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