🇮🇷 Iran · Food
Adas Polow with Dates
By eatmundo · August 4, 2026
🇮🇷 IRA fragrant, comforting Persian rice pilaf made with lentils, sautéed dates, and raisins. The sweetness of the dried fruits balances the earthy flavor of the lentils perfectly.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the 400g rice in salted water for 30 minutes, then drain.
- 2
Boil the 200g lentils in a separate pot until tender, about 25 minutes, then drain well.
- 3
Parboil the rice in a large pot of salted water until the edges are soft but the core is firm, then drain.
- 4
In a skillet, sauté the 2 diced onions in 2 tbsp oil until caramelized and deep brown.
- 5
Add the 100g pitted dates and 50g raisins to the onions, tossing with 1 tsp cinnamon for 2 minutes.
- 6
Layer the rice and lentils in a pot, adding a few spoons of the date mixture between layers.
- 7
Drizzle the remaining oil over the rice, cover tightly, and steam on very low heat for 30 minutes.
- 8
Fluff gently with a fork and serve with the remaining date mixture on top.
Frequently Asked Questions
Can I use any type of rice?+
Basmati rice is essential for this dish to achieve the light, fluffy texture characteristic of Persian pilaf.
Should I soak the dates?+
No, pitting them and sautéing them briefly is enough to soften them without making them mushy.
Why do we partially cook the rice first?+
Parboiling ensures the rice grains remain separate during the final steaming phase rather than becoming sticky.
Can I add meat to this?+
Traditionally, it is vegetarian, but some serve it with pan-fried chicken or lamb for a heartier meal.
