Adas Polow

Ingredients

• 500g basmati rice
• 180g brown or green lentils
• 2 large onions
• 10 Medjool dates, pitted and halved
• 80g raisins
• 1/2 tsp ground saffron
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp grated nutmeg
• 3 tbsp fine salt for the rice water
• 70g butter
• 5 tbsp sunflower oil
• 1 tbsp plain yoghurt

Before you cook

• Rinse the rice until the water runs clear, then soak it in salted cold water for 45 minutes.
• Rinse the lentils and pick out any stones.
• Peel and thinly slice the onions.
• Bloom the saffron in 4 tablespoons of just-boiled water.
• Mix the cinnamon, cardamom and nutmeg together in a small bowl.

Steps

1. Put the lentils in a pan with plenty of cold water and simmer for 18 minutes, until tender but not splitting, then drain them.
2. Heat 3 tablespoons of the oil in a frying pan over medium heat.
3. Fry the sliced onion for 15 minutes, stirring often, until it is deep brown and sweet.
4. Add the dates and raisins to the onion and cook for 2 minutes, just until the fruit swells.
5. Take the pan off the heat and set the onion mixture aside.
6. Bring a large pot of water to a rolling boil with 1 tablespoon of salt.
7. Drain the soaked rice and boil it for 5 to 7 minutes, until the grains are soft at the edges and firm at the core, then drain.
8. Wipe the pot dry, add the remaining oil and set it over medium heat.
9. Stir the yoghurt and a spoonful of saffron water into 2 ladlefuls of rice and spread it across the base of the pot.
10. Add a third of the remaining rice, then a third of the lentils, then a third of the onion and fruit mixture, and dust it with the spice mix.
11. Repeat the layering twice more, building the rice into a loose mound.
12. Poke four steam holes down to the base with a wooden spoon handle.
13. Dot the butter over the top and pour the remaining saffron water across the surface.
14. Wrap the lid in a tea towel, clamp it on and steam over low heat for 45 minutes.
15. Stand the pot on a damp cloth for 5 minutes, then turn the rice onto a platter and serve the tahdig in pieces on top.