Title: Adas Polo (Lentil Pilau)
Categories: Persian Israel Jewish Grain Bean
Yield: 1 Servings

1	c	Dried lentils
2	c	Water
2	c	Raw 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 & cut into 1/4-in thick slices

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

1. Soak lentils in 2 c water for 2 hrs. Bring to a boil, then cook over low heat for abt 1/2 hr just to soften lentils. Most of water should evaporate. Set aside.

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

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

4. Mix lentils & rice together & spread mixture over potato slices, shaping a pyramid at top. Cover pan & cook over low heat for 10 mins. Sprinkle balance of oil (2 tb) over rice & cover pan w/paper kitchen towels, and place pan cover on top. Cook over low heat for 15 to 20 mins more to develop crust. Serve warm rice mixture together w/crisp crust. Serve 4 to 6 w/other dishes.

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

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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