Adas Polo (Persian Lentil Rice)

Method

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1. 1Rinse the rice in cold water 4-5 times until the water runs clear, then soak in lukewarm water with 1 tbsp salt for 30 minutes. Meanwhile, boil the lentils in plenty of water for 15-20 minutes until cooked but still holding their shape, then drain.
2. 2In a frying pan, cook the onions in 2 tbsp oil for 15-20 minutes until deep golden and crisp. Stir in the turmeric for 30 seconds and set half aside for garnish.
3. 3Bring a large pot of water to a boil with the remaining salt and add the drained rice. Boil for 5-7 minutes, until the grains are soft outside but still slightly firm in the center, then drain and gently toss with the lentils, cinnamon and half the onions.
4. 4Wipe out the pot, melt 2 tbsp oil and 1 tbsp butter in it and add 1 tbsp saffron water. Spoon the rice mixture in, mounding it into a pyramid, and poke 4-5 holes down to the bottom with the handle of a wooden spoon.
5. 5Wrap the lid in a clean kitchen towel and cover. Cook over medium heat for 8-10 minutes until you see steam escaping at the edges, then turn the heat to the lowest setting and steam for 40-45 minutes.
6. 6Near the end, melt 1 tbsp butter in a small pan and fry the raisins for 1-2 minutes until plump and glossy; add the dates and warm for 1 minute more.
7. 7Melt the remaining butter and drizzle over the rice; color a ladleful of rice with the rest of the saffron water. Spoon the rice onto a platter, top with the raisins, dates and fried onions, and serve the crisp tahdig in pieces alongside.