Dal Adas Polo is one of the traditional and popular Iranian dishes made using lentils (a type of small yellow lentil) along with Iranian rice, fried onions, ground meat, and aromatic herbs. This dish is prepared in various ways across different regions of Iran; some make it with ground meat and meatballs, while others enjoy it vegetarian and without meat.
How to Prepare Dal Adas Polo
To prepare Dal Adas Polo, you need 4 cups of rice, 2 cups of lentils, 300 grams of ground meat, 2 onions, 2 to 3 tablespoons of dried aromatic herbs, 2 and a half tablespoons of oil, spices, and saffron as needed. First, clean and wash the lentils and rice well and soak them for one to two hours. Using Iranian Tarom rice and second crop rice is an excellent choice for making Dal Adas Polo due to its excellent cooking and suitable elongation.
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At this time, grate one of the onions and mix it with the ground meat, adding your desired spices. Then mix the aromatic herbs (basil and parsley) with breadcrumbs and form small meatballs the size of walnuts, frying them in oil until they turn golden.
Continuing the Cooking Process
After soaking the rice, place it on the stove with enough water and salt, and after 10 minutes, drain it. The rice should be cooked enough to lose its hardness but not fully cooked. This ensures that the rice will fluff up nicely during the steaming process.
Chop the remaining onion into thin slices and sauté it with a little oil. Then add the lentils along with the spices and sauté them a bit over low heat. At this stage, choose a suitable pot and grease the bottom. Use your preferred bottom layer (bread, potatoes, or yogurt) and then layer the rice and the onion-lentil mixture in the pot. Cover the pot and let it steam for 40 minutes.
After the rice has steamed, serve it on a platter and garnish with the meatballs. Dal Adas Polo is ready to serve, and you can enjoy this dish with yogurt, Shirazi salad, or pickles. For vegetarians, this dish is a very nutritious food source due to the presence of lentils.
Using high-quality Iranian rice like Tarom or Hashemi significantly impacts the final quality of the dish. Unlike other legumes, lentils do not need to be cooked separately and become fully cooked and soft with the steam from the rice during the steaming process. With this combination, Dal Adas Polo becomes one of the best choices for Iranian tables.
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