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The World Food Recipe Box

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Iranian Adas Polo


Iranian Adas Polo

Ingredients:

Allergens in bold

Beetroot

Aubergine

Pomegranate Molasses

Sesame Seeds (sesame)

Onion

Crushed Garlic (sulphur dioxide and sulphites)

Fragrant Fusion Blend

Turmeric

Basmati Rice

Puy Lentils

Vegetable Stock Pot (celery)

Parsley

Coconut Yoghurt

Flaked Almonds (tree nuts)

Nutritional Information:

Per serving: Energy (kcal) 729 Fat 15g of which saturates 3g Carbohydrates 123g of which sugars 28g Protein 26g Salt 0.97g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Of all the Iranian ways to cook rice, ‘polo’ makes the grandest statement, a showstopping centerpiece that testifies to the generous and ambitious cooking displayed on the Persian sofreh (tablecloth). ‘Adas’ (lentil) polo is the dish’s oldest form, probably developed soon after the arrival of rice into Iran from South Asia. It consists simply of rice and lentils mixed together, but polo is never simple; a good polo is infused with herbs and spices and layered with a spectrum of colourful ingredients, such as these juicy, savoury Mediterranean roast vegetables in a pomegranate glaze, garnished with parsley yoghurt and toasted almonds.

  • Preparation time:

    For 2 - 35 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins

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