Vegan Adas Polo (Lentil Rice)
This Persian-inspired lentil rice is the kind of dish that turns a simple weeknight into something that feels genuinely special. Fragrant basmati is layered with tender green lentils and deeply caramelized onions spiced with turmeric, cumin, and cinnamon, then finished with sweet raisins for a balance of savory and subtly sweet that is hard to stop eating. The real showstopper is the tahdig — that golden, crispy crust that forms at the bottom of the pot and gets lifted onto the platter like a prize. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed; this is just the dish as it was always meant to be made. The technique of parboiling the rice before steaming it low and slow is what gives each grain that perfectly fluffy, non-sticky texture. Serves 4, and honestly it disappears fast enough that you might wish you'd doubled it.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups basmati rice
- ¾ cup green or brown lentils, rinsed
- 1 tbsp salt, plus more to taste
- 3 tbsp olive oil, divided
For the onion topping
- 2 medium yellow onions, thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ⅓ cup raisins
For serving
- ¼ cup slivered almonds (optional)
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs clear, then transfer to a bowl, cover with cold water, and soak for 30 minutes. Drain and set aside.
- 2
While the rice soaks, place the rinsed lentils in a small saucepan and cover with 2 inches of cold water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until just tender but not mushy, about 15–18 minutes. Drain and set aside.
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