VEGAN ADAS POLO BA KADOO HALVAI // SPICED LENTIL RICE WITH BUTTERNUT SQUASH AND DATES
Today I’m sharing something really special. If you make anything from my page, make this.
Adas polo is steamed rice and lentils laced with warming spices like cinnamon and nutmeg, layered and topped with caramelized onions, sweet raisins and dates. We add in baked butternut squash, n Shirazi style (south-central Iran), along with vegan minced meat. This dish is already bursting with protein, antioxidants and fibre, but to give it that little boost I’ve used equal parts bulgur wheat and basmati rice. The flavours are simply gorgeous: warming, nourishing, perfect for this time of year and to eat seasonally.
So, what does it mean to eat seasonally, and why should we do it?
Eating more seasonal fruit and vegetables simply means eating foods that are grown at the same time as you eat them, and is a way to eat more sustainably - to be kinder to our own bodies and to the environment.
Shipping food from other countries which are out of season in your country clocks in a lot of air miles and burnt fuel, which could be avoided if we ate more of what is produced seasonally. It also dramatically reduces food waste. The longer food spends in storage and transit, the higher the chance of it spoiling and becoming waste. More than half of all food waste occurs along the supply chain. Food is also fresher, healthier, and more nutritious for this same reason.
We’re used to an environment where any food is available and at our fingertips. But what happens if we reduce our choices a little? Perhaps it's more exciting? Perhaps we have to challenge ourselves a little more to work with what we have? Perhaps we become more creative? I always think we develop better qualities when we are made to challenge ourselves a little.
VEGAN ADAS POLO BA KADOO HALVAI // SPICED LENTIL RICE WITH BUTTERNUT SQUASH AND DATES
Course:
Main Course
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
Servings:
6
INGREDIENTS
1 medium butternut squash
3 medium yellow onions
150g vegan minced neat
1 cup of pitted dates
2 cups of bulgur wheat (optional)
1 cup of basmati rice (3 cups if omitting bulgur wheat)
1 cup of brown/green lentils
1 tbsp tomato paste
2 tbsp cinnamon
1 tbsp nutmeg
Salt
Pepper
INSTRUCTIONS
1. Preheat the oven to 180C.
2. Boil 1 cup of lentils in 1/2 tsp of salt and 1 tbsp of cinnamon added to the water. Cook the lentils until tender but slightly firm. Set aside.
3. Cut the butternut squash into around 1cm cubes. Sprinkle with salt and pepper and bake for 20 minutes or until soft.
4. Wash 1 cup of basmati rice and 2 cups of bulgur wheat. Boil in plenty of water with 2 tbsp of salt until half-cooked - usually 8-10 minutes. The rice should be tender but still hard in the middle. Drain the half-cooked rice in a colander, rinse with cold water and set aside.
5. Slice the onions very finely and fry in oil. When slightly golden, add 1 tsp of turmeric. Separate into two sections and set aside. One will be used for inside the rice, and the other half for the garnish.
6. Line the bottom of a large pot with oil, around 2mm. Place lavash bread, pitta bread, thinly sliced potatoes or thinly sliced squash for the tahdig.
7. Layer 1/4 of the cooked rice mixture, 1/4 of cooked lentils, 1/4 of half of the batch of caramelised onions, a sprinkle of nutmeg and cinnamon and mix gently with a fork. Repeat until the pot is full and you have an even mixture of the ingredients.
8. Create a mound shape by raking the sides of the rice up to the middle, and create 5 holes in the mound with the end of your spoon. Pour 2tbsp of oil over the rice with a slotted spoon.
9. Cover the lid with a kitchen towel or a damkoni. Steam the rice over low heat for one hour.
10. Whilst the rice is steaming, sautee the vegan minced meat with 2 tbsp of oil. Add in 1 tbsp of tomato paste, salt, pepper and a sprinkle of nutmeg and cinnamon.
11. Lightly fry/soften the dates and raisins in 1 tbsp of oil or 2 tbsp of water. Mix the butternut squash and the second half of fried onions to the dates and raisin mixture.
12. Serve with the soy mince and butternut squash mixture garnished in rows on top of the rice.
13. Serve with torshi and yoghurt. Enjoy!
NOTES
Bulgur wheat is super healthy, which is why I choose to mix it in with my basmati rice. If you prefer not to, just use 3 cups of basmati rice and follow the instructions as above.