Adas Polo

1. Rinse the rice in cold water, and soak it in 5 cups (1.250 liter) of cold water with 2 tablespoons of salt for 4 hours.
2. Rinse the lentils in cold water and soak them in plenty of water for 4 hours.

Cooking of the lentils

1. Drain the lentils, pour them into a saucepan and pour over 2½ cups (600 ml) of cold water.
2. Bring to a boil over high heat, then, as soon as it comes to a boil, reduce the heat and simmer over low heat, covered, for 20 to 30 minutes or until tender.
3. Towards the end of cooking, add ¼ teaspoon of salt and stir.
4. Drain the lentils and set them aside.

Rice cooking

1. Drain the rice.
2. In a large non-stick pot, bring to a boil 6 cups (1,5 liter) of water, plus 2 tablespoons of vegetable oil and half a teaspoon of salt.
3. Drain the rice and pour it into the boiling water.
4. Let the rice boil over medium heat for 8 minutes, covered or until ready. It must be a little firm.
5. Drain and rinse the rice in cold water to help separate the grains of rice and make the rice softer.

Cooking of the adas polo

1. In a large non-stick Dutch oven, heat 5 tablespoons of ghee over medium heat.
2. Pour a layer of rice into the pot.
3. Pour a layer of lentils on top, then another layer of rice, continuing the layers with all the rice and all the lentils.
4. Cover and cook for 10 minutes on high heat until the rice is steaming, then lower the heat and cook the rice on very low heat for another 30 minutes after covering the pot with a large towel.
5. While the rice is cooking, heat 4 tablespoons of the ghee in a large skillet and sauté the onions over medium heat for 3 minutes, stirring regularly.
6. Add the ground meat, zereshk (barberries), dates and raisins with onions. Add turmeric, advieh, cinnamon and salt to taste.
7. Stir well and sauté until the meat is evenly browned. Set aside.
8. Dissolve the saffron in 3 tablespoons of boiling water.
9. Remove the lid and the large towel from the rice and lentil pot, combine the layers of rice and lentils, add the infusion of saffron and 2 tablespoons of vegetable oil to the mixture.
10. Place the lid and the large towel back on the pot and cook over very low heat for 15 minutes more.
11. Serve the rice garnished with the mixture of raisins, barberry and meat.