How To Make Persian Adas Polo
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- Опубліковано 10 лис 2020
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
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How To Make Persian Adas Polo
2 cups basmati rice, washed and soaked
3 cups water + 2 cups lentils + pinch salt
8 cups water + 2 tbsp salt
2-3 tbsp oil
1 thinly sliced potato (optional)
2-3 tbsp saffron water
2-3 tbsp oil
1 brown onion, finely chopped
250g beef mince
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp black pepper
1/4 cup raisins
1/4 cup pitted dates
1 tsp saffron water - Навчання та стиль
I've used this recipe probably 5 times now and it never fails to impress my Persian boyfriend! Thank you so much for these accessible tutorials.
-someone who is new to Persian Cooking!
Love that!!
I love the addition of dried fruit to Middle Eastern rice dishes...I love to include dried cranberries for the bright red color they add to rice dishes against the yellow rice color...This looks amazing...thank you Chef.
Always authentic, easy, no fuss, real food... And delicious 👍🏻
I made this with your mahicheh recipe and I feel like a pro. Thank you for the clear instructions
The variations could be ENDLESS with this recipe ! 💙
Definitely!
@@vedana46 He is clearly Iranian, Australian born.
This is so crazy...my mother was Colombian and I grew up basically eating the same thing without her even knowing she was cooking a persian dish. The only difference is that she would cook the lentils with the potatoes and she'd substitute for shredded beef. Then, she would mix it all with seasoned rice and serve it just like that with a fried egg. Beautiful!
Thumbs up before watching ur video
Legend!
Same here
I am making it now! It is good! I mixed some curry powder with water for the “saffron water.” And used barberries instead of dates. I did have yellow raisins.
This is absolutely delicious! My favorite dish to make.
That’s the clearest explanation of adas polo I’ve seen!
Henry, I wish you were here in the UK, or I was living in Australia because either way, I would be a regular in your restaurant 😊😊😊
Absolutely love the look of that. Will have to make it as a winter's day dish! But good anytime, I guess.
This looks amazing!
Tried this today. Turned out awesome!
Oohhh my goodness!!!!!!🥰🥰💃💃💃looks absolutely deelish thank you sooo much!!!! stay safe and healthy much luv and blessings always to you and yours 💃💃💃🥰🥰🥰🥰
I’ll make this food tomorrow for lunch I’m Iranian I know this food
That looks so good
Yummy delicious recipes
👌😋 🇨🇦 Thank you for sharing
awsome video l love it so so mye !! good work ! ill.
Start your day with being crazy, and love yourself hard!
wow so easy to follow thank you
I can smell the fragrance of the adas polo!
I remember eating this meal a long time ago at a Vartanantz dinner at the agoump! 🤗👌☺️ Shad shad shenorhagal em! 🙏🤗
Wonderful, love Adas Pulow. I used to have it often in Dubai but now I will make it following your recipe. Could you also bring us "Kalam Pulow" too. Thank you.
This looks soooo good! 😋
we have a lot of delicious foods and "adas polo" is one of them
Hi @Henry, what type of lentil do you use - brown, green? Thanks Nadia
Very nice recipe
hey henry, do you think you could release a video on how to make traditional kabsa? I've eaten it so many times and i'd love to learn how to make it :) thanks bro
I want to make this so bad! It looks so complicated though… and takes forever!
So nice 👌
You are amazing
I'm watching Henry's videos at 3am in the morning again, oh nooooooo
Love it!
Thanks.❤❤❤
خيلي ممنون أزيزام ❤️❤️
Great 👍🏼
very nice
Beautifully done, thanks! A side dish to it would be mast-o-moosir or mast-o-khiar, yummy :)
I overcooked the rice. The seasoning came out great tho, did not use measurements lol
Perfect 👌🌺❤️🩹🙋♀️
NICE
Luv it x
What type of white rice did he use? Is it regular bastmati or extra long grain basmati???
Extra long grain. I use India Gate
Been looking forward to this recipe. Thanks for sharing man, gonna try this soon! Two question though:
1. If I don't want the dates in the mixture at the end, do I just double up on the raisins instead?
2. Do I need the saffron water or is that just for flavor. Will it be any good without it?
Yes you can double the raisins!
Saffron makes a big difference to flavor, aroma and appearance. I wouldn’t omit it
@@HenrysHowTos Thanks for the advice. I live in the U.S. and they obviously don't have traditional Persian saffron. Are there any sites you would recommend that has high quality Persian saffron? Also, I know this may sound dumb. But could you make a video on how you make your saffron water?
@@namdec100 I have a video on my channel on how to make the water. As for the saffron, I’m sure you could get it in the US easily. I found it easy when I was in LA.
@@namdec100 any middle eastern/Indian stores would have good quality spanish saffron, even costco stores have spanish saffron.
Ali Trader Joe’s has saffron on the spices shelf
Looks yummy and pretty
What is the water you say your using? Adds the yellow to the rice and meat ?
Saffron water
Nice. I would add the cooked masoor dal to the onion mixture and put that as a layer. Plus would add cardamom, bay leaves, cloves and cinnamon to the water in which the rice is boiled. Gives great aroma and flavour
This is a Persian rice recipe not Indian!
Further evolution of persian food into maturity is Indian food.
Sounds delicious🍚😋
Just littel Question
I saw you Cooking rice two time frst time half coocking with full watet second time with water of saffron for about 15 minute third time with meat and onion another 15 minute
That mean its Three time of cooking
How about barberries instead of the raisins?
The original taste of this dish is sweet & savory. Adding sour or hot (spicy) elements would change the character of the dish too much. Also fresh veggies don't go well with it.
I have never seen ground beef used in Adas Polo, or the dish assembled in this order. But I think this is the conventional method, and I've been doing it wrong all this time. Live and learn!
It’s one of those dishes where there’s so many different ways of doing it! Can’t really say there’s one correct way
Better version is by making small meatballs with the beef instead of the way he did it. Far tastier.
hi is that red lentils
yum!
Which brand of rice do you use?
I use India gate
🌺Ellerinizi alın Mercimeğin kışın çok güzel olduğunu ve gerekli olduğunu görüyorum.Bunlar çok güzel tarifler.Ellerinizi alıyorsunuz, en güzel çiçeği bahçenize diktim, dürüstçe cevap verir ve aramızdaki iletişim devam eder.
why you did not drain the fat from the beef?
Those are really long grains, what type of basmati rice you use?
I use India gate in my restaurants
@@HenrysHowTos I don't know if I can find that in the states
“Alright guys”, I’d just like to point that you did not rinse all the rice grains from the soaking dish, even though you said that none should be wasted. 😉🙃🌞
👏🏻🌹
👍👍👍👍👍👍
👍🤗
Alright guys....
😋👍👏👌
😋
درود بر تو
Yummi🤤🤤🤤
You forgot the recipe for the chicken or adas polo is just the rice ?
👍🥰❤️🇺🇸
Adas polo no need to add meat inside
This works better with small chunks of lamb rather than ground beef... Also, the raisins and dates are optional???!!!??? Your mother would disown you.
🇮🇷🇮🇷🇮🇷🇮🇷🇮🇷🇮🇷🤤🤤🤤🤤