Persian Jewish Rice with Herbs and Beans (Adas Polo Sabzi)
A fragrant and flavorful rice dish, a staple in Persian Jewish cuisine, featuring basmati rice cooked with lentils, herbs, and often caramelized onions. This version incorporates fava beans for added texture and nutrition.
🧂 Ingredients
- 2 cups Basmati Rice(rinsed thoroughly)
- 0.5 cup Brown or Green Lentils(rinsed)
- 1 cup Fava Beans(fresh or frozen, shelled)
- 2 medium Onions(thinly sliced)
- 1 cup Fresh Parsley(chopped)
- 0.5 cup Fresh Cilantro(chopped)
- 0.5 cup Fresh Dill(chopped)
- 0.25 cup Fresh Chives or Scallions(chopped)
- 1 tsp Turmeric
- 0.5 tsp Cardamom Powder
- 4 tbsp Vegetable Oil or Ghee
- 1 tsp Salt(or to taste)
- 0.5 tsp Black Pepper(freshly ground, or to taste)
- 3.5 cups Water or Vegetable Broth
👨🍳 Instructions
- 1
Cook the lentils in water until tender but not mushy, about 20-25 minutes. Drain and set aside.
⏱️ 25 minutes - 2
While lentils cook, heat 2 tbsp of oil/ghee in a large pot or Dutch oven over medium heat. Add sliced onions and cook slowly until deeply caramelized and golden brown, about 20-25 minutes. Remove half of the onions and set aside for garnish. Add turmeric and cardamom to the remaining onions in the pot and cook for 1 minute until fragrant.
- 3
Add the rinsed basmati rice, cooked lentils, fava beans, chopped fresh herbs (parsley, cilantro, dill, chives/scallions), salt, and pepper to the pot with the spiced onions. Stir gently to combine.
- 4
Pour in the water or vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. For a crispy bottom layer (tahdig), you can add the remaining 2 tbsp of oil/ghee to the bottom of the pot before adding the rice mixture, and increase the heat slightly for the first 5 minutes of simmering.
- 5
Once cooked, let the rice rest, covered, for 10 minutes. Fluff gently with a fork.
- 6
Serve the rice hot, garnished with the reserved caramelized onions.
💡 Pro Tips
- ✓Rinsing the basmati rice is crucial to remove excess starch and prevent clumping.
- ✓Caramelizing the onions slowly is key to developing deep flavor.
- ✓If using fresh fava beans, blanch them in boiling water for 1-2 minutes, then shock in ice water before shelling for easier removal of the outer skin.
🔄 Variations
- Add dried barberries for a tart counterpoint.
- Incorporate shredded chicken or lamb for a more substantial meal.
- A pinch of cinnamon can add warmth.