First, rinse the lentils and cook them with water and a little salt until tender. They should hold their shape and not become mushy. Drain the cooked lentils well. Discard the cooking water, as it can darken the color of the rice.

Kateh Method (Absorption Method) 👇
Soak the rice in salted water for 2–3 hours beforehand. The soaking water should be pleasantly seasoned—not too salty and not bland.

Drain the rice and transfer it to a pot. Gently stir the cooked lentils into the rice until evenly combined. Add enough water so it stands about one finger-width (about 2 cm / ¾ inch) above the surface of the rice, as shown in the photo. Add the oil and enough salt so the cooking water tastes pleasantly seasoned—not bland and not salty.

Bring to a boil, then reduce the heat and cook until all the water has been absorbed. Test the rice. The center of each grain should still be slightly firm, while the outside should be cooked.

If the rice is still too firm, add about ¼ cup (60 ml) of water. Let it absorb, then check the rice again. Repeat if necessary.

Wrap the lid with a clean kitchen towel, cover the pot tightly, and steam over low heat until the rice is fully cooked.

For a more detailed explanation with step-by-step photos and video, please refer to my Kateh recipe.

Chelow Method (Parboiled and Steamed Rice) 👇
If using the chelow method, soak the rice in salted water for 2–3 hours beforehand. The soaking water should be pleasantly seasoned—not too salty and not bland. Drain the rice before cooking.

Bring a large pot of water to a boil. Add the rice and enough salt so the water tastes pleasantly seasoned. Cook until the grains are cooked on the outside but still slightly firm in the center, then drain well.

Place your preferred tahdig in the bottom of the pot. Add a layer of drained rice, followed by some cooked lentils. Repeat the layers until all the ingredients are used, making sure the final layer is rice.

Shape the rice into a mound, make several steam holes with the handle of a spatula, and drizzle 3 tablespoons of oil over the top so the rice grains remain separate while steaming.

Wrap the lid with a clean kitchen towel, cover the pot tightly, and steam over low heat. Iranian rice typically requires about 30 minutes of steaming, though other varieties of rice may require more or less time.

For a more detailed explanation with step-by-step photos and video, please refer to my Chelow recipe.

Serving Suggestions 👇
Adas Polo is often served with Shirazi Salad, yogurt, fresh herbs, or pickles.
For the Shirazi Salad recipe, please refer to my Shirazi Salad recipe.

Potato Tahdig (Optional)
For a more detailed explanation with step-by-step photos, please refer to my Persian Potato Tahdig recipe.

Note
Bread or potato Tahdig is traditionally used for this type of Polo. Since the rice is already flavored with other ingredients, a simple Tahdig provides the best balance.