Adas polo

Method

1. 1Simmer the lentils in plenty of unsalted water for 15–20 minutes until just tender but still holding their shape. Drain.
2. 2Rinse the rice in several changes of cold water, rubbing gently with your fingers, until the water runs almost clear. Cover with fresh water, stir in 1 tbsp of the salt and leave to soak for 1–2 hours.
3. 3Bring about 3 litres of water to a rolling boil in a large pan with the remaining salt; it should taste noticeably salty.
4. 4Drain the rice and tip it into the boiling water. Boil, stirring once or twice, for 5–8 minutes, until the grains are soft on the outside but still have a firm, white core when bitten.
5. 5Drain the rice in a fine colander and rinse briefly with lukewarm water to stop the cooking and wash off excess salt.
6. 6Gently mix the drained rice and lentils. Heat the oil and 2 tbsp water in a heavy non-stick pan, add the rice mixture in a loose mound, make steam holes and cover with a tea-towel-wrapped lid.
7. 7Cook on medium heat for 8–10 minutes, then on the lowest heat for 45–50 minutes.
8. 8Meanwhile fry the onions in the oil over medium heat for 15–20 minutes until deep golden. Remove half for garnish. Add the butter, raisins and dates to the pan and stir for 2–3 minutes until the raisins plump. Stir in the cinnamon.
9. 9Drizzle the melted butter and saffron water over the rice, spoon it on to a platter and top with the date and raisin mixture and the reserved onions.