This dish was my attempt to recreate the dish I had at Noon-O-Kabab a few weeks ago. As you’ll see, my creation doesn’t look anything like adas polo, but it was easy to make, made my kitchen wonderfully fragrant, and was a pretty good replication in terms of flavor.
Ingredients:
1 cup brown rice
1 cup lentils (I used red)
2 cloves garlic, minced
1/2 an onion, chopped
2 dates, pitted and chopped
1/4 tsp cinnamon
1/8 tsp cumin
salt and pepper to taste
olive oil
I put the brown rice and lentils in my rice cooker pot, rinsed them, and then added water to fill up to the 2 cup line. I did measure out the water this time around for those of you who don’t have a rice cooker: it was just under two cups of water. I also want to note that the rice was slightly undercooked, so I will go with 2 and a half to 3 cups of water next time. I put the pot in the cooker and then turned it on.
Immediately after pushing the “on” button, I prepared the garlic, onion, and dates. I then heated some olive oil in a pan and browned the garlic, onion, and dates along with the spices. When the onions were nearly translucent, I removed it from heat and then added it to the rice cooker pot, stirring it in to the rice and lentils. Tip: use a wooden spoon or spatula when mixing stuff around in a rice cooker! Anything metal can scratch the pot and that is no bueno.
I stirred the mixture every 5-10 minutes to keep it from sticking. It stuck a bit anyway. Sigh. The above photo how it looked when the rice cooker first thought it was finished. I gave it a quick stir and pushed the “on” button again, and it cooked for at least another 5 minutes.
Finished! I had a moment of panic at first (uhhh… where did my lentils go! I need my protein and iron!) but the lentils had gotten mushed in with the rice pretty quickly.
I sprinkled some salt and pepper on tomato, onion, and bell pepper and broiled it in the toaster oven for about 10 minutes. They were a great accompaniment to the rice and lentils.
Mmmmm… cinnamon…. –Melissa
Turning Veganese 