Adas Polo (Lentil Rice) ba Keshmesh o Morgh

I usually make a simple Adas Polo (without the meat and raisins). But I guess when you have guests you want to make the dish more fulfilling!


Adas Polo ba Keshmesh


1 cup lentils
4 cups rice
1 cup (or less) raisins
3 chicken breasts (or meat if you prefer)
1 onion


To begin I rinse my rice and then set it aside with some water and salt added to it.

Chop up the onion and in a frying pan or pot add some oil and saute the chopped onion. Chop up the chicken pieces and add to the onions and stir. Add salt, pepper, and turmeric powder stir them in. Add a little bit of water and cover the pot and allow it to cook on medium (or a lower temperature) for at least 30-45 minutes. When done allow the pieces to cool down and put them aside. Strain the chicken broth and keep it to add to the rice later.

Bring a pot of water to a boil and boil your lentils for at least 10 minutes then drain the water. Bring water to a boil in a larger pot and add rice (after emptying the salt water). I added half of the lentils to the rice while it was boiling, then drained the rice in a strainer and added some water back into the pot (half a cup or less) and added oil to that as well and placed it back on the stove. Then I added some of the rice, a layer with the rest of the lentils, raisins, and finally the chicken pieces. Once all that was added I poured the remaining rice over that.

I added oil and some liquefied saffron to the chicken broth and poured it over the rice. I covered the lid of the pot with a kitchen towel and placed it over the pot. The stove top is first set to high and then once steam starts to leave the pot I took the temperature down to low. I let the pot stay on the stove for approximately 1 hour (or longer if you want to have a crispier tadigh (crispy rice)).

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