Iranian Adas Polo (vegan)
For 2 (For 4)
Beetroot: 2 (4)
Aubergine: 1 (2)
Pomegranate Molasses: 1 pod (1 pod)
Sesame Seeds: 1 pod (1 pod)
Onion: 1 (2)
Crushed Garlic: 1 sachet (2 sachets)
Puy Lentils: ½ can (1 can)
Fragrant Flavour Fusion Spice Pod: 1 pod (2 pods)
Turmeric: ½ pod (1 pod)
Basmati Rice: 1 bag (2 bags)
Vegetable Stock Pot: 1 pod (2 pods)
Flat Leaf Parsley: 1 bunch (2 bunch)
Coconut Yoghurt: 1 pot (2 pots)
Flaked Almonds: 1 pod (2 pods)
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.
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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