Polo & Chelo🍚Crispy Saffron & Golden Crust

Adas Polo (Lentil Rice) Ba Keshmesh O Morgh

عدس پلو با کشمش و مرغ زعفرانی

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!

Prep Time
30 mins
Cook Time
1 hour 15 mins
Total Time
1 hr 45 min
Servings
4-6 servings
Difficulty
Medium
Adas Polo (Lentil Rice) Ba Keshmesh O Morgh
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Mast-o Khiar (Cucumber Yogurt)Salad ShiraziSir Torshi (Pickled Garlic)Crispy Potato Tahdig
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 9

Step-by-Step Instructions

طرز تهیه
1
Cook chicken and reserve broth: Sauté the chopped onion in oil until soft. Add the chicken pieces, turmeric, salt, and pepper, stirring to coat. Add a tiny splash of water, cover, and cook on medium-low for 30 to 45 minutes until tender. Strain and keep the chicken broth to pour over the rice later!
2
Boil lentils: In a small pot, boil the brown lentils in water for at least 10 minutes until tender but not mushy, then drain.
3
Parboil rice: In a large pot of boiling water, add the drained rice. Halfway through boiling, add half of the lentils to the rice, boil for another 2 to 3 minutes, then drain in a colander.
4
Layer the pot: Add a splash of water and oil to the bottom of the pot. Layer some of the parboiled rice, then a layer of the remaining lentils, raisins, and chicken pieces. Cover with the remaining rice, mounding it into a pyramid.
5
Steam with saffron broth: Add oil and liquefied saffron to the reserved chicken broth and pour it evenly over the rice. Cover the pot with a clean kitchen towel under the lid. Start on medium-high until steam escapes, then reduce heat to low and steam for about 1 hour (or longer for a crispier tahdig!).
6
Serve: Gently mix as you spoon onto a platter, with the golden chicken, lentils, and sweet raisins distributed throughout. Serve hot with salad or yogurt 🙂.
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