ADAS POLO

so this is an iranian dish that my mom makes way better than i do. It translates to 'lentil rice'. I added a few extra ingredients to make it different than my mom's. As you can see...in my family....we always topped this dish with a sunny side up egg...the runnier the better. you can omit that if you want, the rice is just fine without it. it's really good with some lemon juice squeezed on top and with some plain yogurt. that's the way we always ate it in my family.

4 tbsp. extra virgin olive oil, divided
1 large onion, halved and thinly sliced
4 c. rice (I use long-grain basmati rice), washed until water runs clear
2 c. lentils, rinsed and picked through
3 cloves garlic, minced
1/2 tsp. ground allspice
salt and pepper, to taste
lemons, eggs, and plain yogurt (optional)

Ok....you will need a few different pots for this recipe...so lets start with the first one..

In a skillet, brown the onions, garlic, allspice, salt, and pepper with 2 tbsp. of the olive oil over medium heat for 25-30 minutes, stirring occasionally.

Meanwhile, cook your rice.

In a large pot, add your rice, 2 tbsp. of the olive oil, some salt, and enough water until the water reaches the second indentation of your pointer finger (I know...not the most technical, lol, but it's how my mom taught me...essentially the water needs to be about an inch or so above the rice. Bring this to a boil over high heat, then reduce to a simmer, and cook covered (with a towel over the pot to catch condensation) until the rice is cooked and there is no more water (about 25-25 minutes).

While your rice is cooking, in another small pot cook your lentils(with about an inch of water to cover) and some salt. Bring to a boil and then cover and simmer until they are cooked through, about 20-30 minutes.

When rice is just shy of being done, add in the cooked lentils and your onion mixture. Mix together really well.

Serve warm.