Adas Polo

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 cup dried lentils
• 2 cups water
• 2 cups raw rice, well rinsed
• salt
• 3 cups boiling water
• 4 tablespoons corn oil
• 2 tablespoons chicken broth or 2 tablespoons water
• 1/8 teaspoon ground turmeric
• 1 teaspoon coriander seed
• 1 large potato, peeled, cut into 1/4-inch slices

Recipe

• 1 soak lentils in 2 cups water for 2 hours. bring to a boil, then cook over low heat for 1/2 hour or until soft. most of the water should be evaporated or absorbed. set aside.
• 2 soak the rice in lightly salted water for 1/2 hour. pour off nearly all the water. put the rice in a pan with 3 cups boiling water. cook the rice over moderate heat for 10 minutes (partly cooked).
• 3 drain and rinse rice under cold water. drain and set aside.
• 4 put 2 tablespoons oil in a pan large enough to hold potato slices in a single layer.
• 5 add the broth, turmeric and coriander seeds and shake pan briskly to mix. arrange the potato slices to fit the bottom of the pan.
• 6 mix the lentils and rice together and spread the mixture over the potato slices, but shape it into a pyramid.
• 7 cover the pan and cook over low heat for 10 minutes.
• 8 sprinkle remaining 2 tablespoons oil over the rice. cover the pan with paper towels, and place lid on top.
• 9 cook over low heat for 15 to 20 minutes more to develop a crisp crust.
• 10 serve warm.
• 11 serves 4 to 6 as a side dish.
• 12 variation: omit coriander seeds and add 2/3 cup raisins to the lentil/rice mixture.