Monday, February 20, 2012

Adas Polo Recipe

1 lb. lentils
1 lb. long-grained rice
2 ½ tablespoons of vegetable oil
2 tablespoons of hot water
1 lb. finely cut cooked lamb, chicken or veal
¼ pound dates
1 cup raisins
½ teaspoon saffron
½ cup melted butter or margarine

Wash lentils and cook until tender. Cook rice according to directions for chelou and mix in with the cooked lentils. Mix 2 ½ tablespoons of vegetable oil and with hot water in a baking dish so the bottom is coated nicely. Place dish over low to medium heat and pour in half the rice and lentils. Place meat over rice and sprinkle the ¼ lb. of dates and the raisins on top. Add remaining rice and cover to bake in a preheated 350-degree oven for 45 minutes. Let stand for 5-10 minutes before adding melted butter or margarine with the saffron on top and toss gently!

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