MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adas Polo (Lentil Pilau)
Categories: Beans, Vegetables, Rice, Asains
Yield: 5 Servings

1 c Dried lentils
2 c Water
2 c Rice; well rinsed
Salt
3 c Water; boiling
4 tb Corn oil
2 tb Chicken broth or water
1/8 ts Ground turmeric
1 ts Coriander seeds
1 lg Potato; peeled, 1/4" slices

Lentils and rice are a remarkably compatible combination.
The crunch of the coriander seed, lightly browned in the oil
on the bottom of the pan, add a surprising taste and texture
to this, one of the most attractive of Persian rice dishes.

Soak the lentils in the 2 cups of water for 2 hours. Bring
to a boil, then cook over low heat for about 1/2 hour just
to soften the lentils. Most of the water should evaporate.
Set aside.

Soak the rice in lightly salted water for 1/2 hour. Pour off
nearly all of the water. Put the rice and remaining soaking
water in a pan with the 3 cups of boiling water. Cook over
moderate heat for 10 minutes to partially cook the rice.
Drain and rinse under cold water. Drain and set aside.

Put 2 tablespoons of the oil in a pan large enough to hold
the potato slices in a single layer. Add the broth,
turmeric, and coriander seeds and shake the pan briskly to
mix. Fit the potato slices over the oil and seeds 1n the
bottom of the pan.

Mix the lentils and rice together and spread the mixture
over the potato slices, shaping a pyramid at the top. Cover
the pan and cook over low heat for 10 minutes. Sprinkle the
balance of the oil (2 tablespoons) over the rice and cover
the pan with paper kitchen towels, and place the pan cover
on top. Cook over low heat for 15 to 20 minutes more to
develop the crust.

Serve the warm rice mixture together with the crisp crust.

Serve 4 to 6 with other dishes.

VARIATION: For a slightly sweeter dish, omit the coriander
seeds and add 2/3 cup of raisins to the lentil and rice
mixture.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

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