Adas Polow (Persian Rice and Lentils)
A crusty, delicious layer of rice is cooked on the bottom of a traditional Iranian rice and lentil pilaf. Fried onions, raisins, and chopped dates are used as decorations for the saffron-flavored rice and lentils.
Put the rice in a bowl and add water to cover it.
Drain the water after soaking the rice for about three hours.
4 cups water and 1/2 teaspoon salt for the rice are brought to a boil in a saucepan.
Reduce heat to medium-low, cover the pan, and simmer for about 10 minutes, or until the rice is partially cooked.
Rice should be drained of all liquid before being set aside.
In a saucepan, heat 2 additional cups of water with a pinch of salt to a boil before adding the lentils.
Over medium heat, bring to a boil and cook for 15 to 20 minutes, or until tender.
removing the heat