Ingredients of Adas Polou
¾ pound lentils
1 pound long-grained rice
2 tablespoons cooking oil
1 tablespoon Hot water
1 pound diced cooked lamb, veal or chicken
¼ pound stoned dates
¼ pound currants
½ teaspoon saffron
½ cup melted butter or margarine
(Serve 3 to 4)
Wash lentils, cover with highly salted water, and cook until tender. Drain.Cook the rice according to the directions for chelou and mixed with the cooked lentils. Coat inside of a deep casserole with 2 tablespoons oil mixed with the hot water. Place casserole over low heat and pour in half the rice and lentils. Place meat on top and sprinkle with the dates and currants.
Add remaining rice, mounding it up, and make a hole in the center. Cover and bake in a preheated 350° oven for 45 minutes. Just before serving , mix saffron with a little hot water and with ½ cup melted butter or margarine and stir highly into the polou.
Note: If desired,2 or 3whole hard-cooked eggs may beaded with the meat. This polou may also be served with Qameh instead of meat or chicken. In this case just use dates, currants, and eggs for the filling. Serve hot with pickles.