Adas Polo – Rice with Lentils and Leg of Lamb

by Chef Nabavi on June 30, 2013

Makes 6 serving
Prep time: 35 minutes
Cooking time: 2 hours

  • 3 cups long-grain basmati rice
  • 3 onions, peeled and thinly sliced
  • 5 cloves of garlic, peeled and crushed
  • 2 pounds leg, shoulder, or shank of lamb, or 2 Cornish game hens
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper
  • 3 teaspoon ground saffron dissolved in 16 oz hot water
  • 1½ cups lentils tablespoons oil tablespoons oil
  • 2 tablespoons oil
  • 1 cup raisins
  • 2 cups pitted dates
  • ½ cup slivered orange or tangerine peel with bitterness removed (white part removed)
  • 1 cup melted butter or oil
  • 2 tablespoons plain yogurt

Lamb Preparation

Using a small knife, cut into the lamb and insert several clove of garlic all over the leg of lamb.

Leg of Lamb Preparation

Season with salt and pepper, place the legs of lamb in a large baking pan add the onions and saffron water.

Leg of Lamb Preparation

Pre heat the oven at 350 degree, bake until internal temperature reaches 160. The length of time depends on the number of legs and their size.

Leg of Lamb Preparation

Let the lamb cook off, slice and place on platter to serve.

Leg of Lamb

Date and Raisins Preparation

Remove the pits and cut each sates into 4 pieces.

Date Preparation

For the orange zest preparation refer to December 8 cooking class- Javaher Polo- step 2

Saute the chopped orange zest and dates until soft. Place in a ring on an oval platter.

Dates and Orange Zest

Lentil Polo

Prepare plain rice by referring to September 15 cooking class- Baghali Polo (step 1 – step 4)

Cook the lentils with onion, salt and pepper and chicken stock. Bring to boil and cook for 15 minutes. Turn the fire off, cover with the lid and let it cool off. Remove the onion pieces.

Lentils

Place the entire lentil on the rice and gently mix.

Lentil Preparation

Lentil Preparation

Melt the butter with few drops of olive oil to avoid burning the butter.

Melted Butter

Place several pieces of pita bread in the butter in the bottom of the pot.

Pita Bread Bottom

Place the mixed rice on the pita bread and form a pyramid. Cover the pot with two folds of paper towels and the lid to avoid steam escaping the pot. Bring the temperature to low and steam for 45 minutes.

Lentil and Rice Preparation

Remove 2 cups of the cooked rice; mix with 2 Tbsp. of saffron water. Scoop the rice into a large serving platter and cover the rice with the saffron rice for presentation and flavors.

Lentils and Rice

 

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