top of page
Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.

Adas Polo

With a hint of sweetness, adas polo makes a lovely side dish packed with fibre.

Another wonderful Middle-Eastern favourite. Similar to mujadara and kushari, adas polo combines lentils and rice with spices to create a comforting dish that works wonderfully as a side.

Adas polo is somewhat sweeter than it's counterparts, in that it includes raisins and (optionally) dates. When I add them, I actually prefer dried apricots rather than dates. They are a little less sweet and seem to go better with the dish. Other variations include ground meat, which is cooked with the onions then added to the lentils. Typically saffron is also added to this dish; however, I find the flavour just as good without this expensive spice.

This dish is vegan and gluten-free, so a good choice when serving to people with these dietary restrictions. Often served with the citrus-flavoured Shirazi salad.



(Makes 6 servings)

  • 1 cup green lentils

  • 1 cup basmati rice

  • 1 sweet onion, minced

  • 2 tablespoons ghee

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon salt, divided

  • 1/4 cup raisins

  • 5 dried apricots, chopped (optional)



In a medium saucepan over medium-high heat, add 2 cups of water and bring to a boil. Add the lentils and 1/4 teaspoon salt, then return to a boil. Reduce heat to medium and cook partially covered, stirring regularly, until they become soft but not mushy (about 30 minutes). Drain any excess water and set aside.

In a medium saucepan over medium-high heat, add 2 cups of water and 1/4 teaspoon salt, then bring to a boil. Add the rice, stir, and reduce heat to medium. Once it returns to a boil, reduce heat to medium-low and cover. Cook, stirring regularly, until all the water is absorbed (about 20 minutes). Remove from heat, keep covered, and set aside. After 5 to 10 minutes, fluff with a fork.

In a sauté pan over medium-high heat add the ghee. Once the ghee is hot, add the onion and 1/4 teaspoon salt. Sauté the onion until it starts to soften then add the turmeric, cinnamon and lentils. Continue sautéing, stirring regularly, for 5 minutes before transferring the lentil and onion mixture to the rice. Combine well then add 1/2 cup of hot water with the remaining salt. Place over medium heat and cover to bring the water to a boil, then reduce heat to low. Cook covered until the added water is absorbed (about an hour - stir regularly).

Transfer to a serving plate and top with raisins and (optionally) chopped apricots or dates.


Nutritional Information Per Serving:

total calories = 151.5 | total fat = 5.08g | saturated fat = 2.78g | cholesterol = 11mg | sodium = 470.83mg | net carbohydrates = 19.77g | dietary fibre = 3.31g | sugars = 8.06g | protein = 3.93g

Recent Posts

See All


Other recipes you
might have missed
bottom of page