Adas Polo

Ingredients

• 1 cup dried lentils
• 2 cups water
• 2 cups raw rice, well rinsed
• salt
• 3 cups boiling water
• 4 tablespoons corn oil
• 2 tablespoons chicken broth or water
• 1/8 teaspoon ground turmeric
• 1 teaspoon coriander seed
• 1 large potato, peeled, cut into 1/4-inch slices

Directions

1. 1

   Soak lentils in 2 cups water for 2 hours. Bring to a boil, then cook over low heat for 1/2 hour or until soft. Most of the water should be evaporated or absorbed. Set aside.

2. 2

   Soak the rice in lightly salted water for 1/2 hour. Pour off nearly all the water. Put the rice in a pan with 3 cups boiling water. Cook the rice over moderate heat for 10 minutes (partly cooked).

3. 3

   Drain and rinse rice under cold water. Drain and set aside.

4. 4

   Put 2 tablespoons oil in a pan large enough to hold potato slices in a single layer.

5. 5

   Add the broth, turmeric and coriander seeds and shake pan briskly to mix. Arrange the potato slices to fit the bottom of the pan.

6. 6

   Mix the lentils and rice together and spread the mixture over the potato slices, but shape it into a pyramid.

7. 7

   Cover the pan and cook over low heat for 10 minutes.

8. 8

   Sprinkle remaining 2 tablespoons oil over the rice. Cover the pan with paper towels, and place lid on top.

9. 9

   Cook over low heat for 15 to 20 minutes more to develop a crisp crust.

10. 10

    Serve warm.

11. 11

    Serves 4 to 6 as a side dish.

12. 12

    Variation: Omit coriander seeds and add 2/3 cup raisins to the lentil/rice mixture.