Adas Polo – Persian Lentil Rice

1. Sprinkle the saffron over the ice cubes placed in a small bowl and let it melt at room temperature. This will be your bloomed saffron. 2. Bring 2 cups of water to a boil in a saucepan over medium-high heat. Add the lentils and cook for 20 minutes, then drain, rinse with cold water and set aside. 3. Rinse the rice several times until the water runs clear. Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the rice. Cook for 5 to 7 minutes, until the grains are tender on the outside but firm inside. Add the cooked lentils, stir gently, then drain using a colander and rinse briefly with cold water to stop the cooking process. 4. Add the neutral oil to the same pot. Arrange the potatoes to cover the bottom of the pot. Mix 1 cups of the rice and lentil mixture with the bloomed saffron and spread it evenly on the bottom of the pot. Add the remaining rice and lentils on top, packing them down gently. 5. Poke five holes through the rice using the handle of a spoon. Cut 2 tablespoons of butter into small pieces and scatter them over the rice. Wrap the lid in a clean kitchen towel and place it tightly on the pot. Cook over medium heat for 45 minutes. 6. Meanwhile, heat the olive oil in a large pan over medium-high heat. Add the onion and cook until translucent and slightly golden. Add the ground beef and cook until browned. Stir in the turmeric, cinnamon, and salt and pepper to taste. 7. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the raisins and sauté until plump and glossy, about 5 minutes. Remove the raisins, then melt the remaining 2 tablespoons of butter in the same pan and add the dates. Sear them for 5 to 7 minutes, until slightly softened. 8. Once the rice is ready, let it rest for 10 minutes. Scoop out the rice onto a serving platter and arrange the potato tahdig on the side. Top with the ground beef mixture, raisins, and dates. Alternatively, spoon the rice onto a platter, layering it with the ground beef mixture, raisins, and dates, and serve the tahdig on a separate plate.