Persian Lentil Rice Addes Pilaf
Discover the ultimate comfort food with this Persian Lentil Rice Addes Pilaf, a fragrant and hearty one-pot dish that's as nutritious as it is flavorful. This recipe combines fluffy, parboiled basmati rice with tender lentils, caramelized onions, and aromatic spices like turmeric and cinnamon, creating a harmonious balance of savory, earthy, and subtly sweet flavors. The saffron-infused steam and optional buttery layering elevate the dish, while the crispy tahdig—a golden crust at the bottom of the pot—is a truly irresistible highlight. Perfect for vegetarian meals or as a flavorful side dish, this pilaf pairs beautifully with creamy yogurt or tangy pickled vegetables. Easy to make yet impressive to serve, this Persian rice dish is a celebration of textures, colors, and traditional Middle Eastern flavors.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Brown or green lentils
- 5 cups Water
- 4 tablespoons Olive oil or vegetable oil
- 1 whole Large onion
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Saffron threads (optional)
- 0.5 teaspoons Sugar (optional, for caramelizing onions)
- 2 tablespoons Butter or clarified butter (optional, for layering)
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the lentils are tender but not mushy. Drain and set aside.
Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in a bowl filled with cold water for 30 minutes, then drain.
Peel and thinly slice the onion. Heat 2 tablespoons of oil in a large skillet over medium heat and add the sliced onions. Sauté for 10–12 minutes, stirring occasionally, until golden brown and caramelized. (Optional: Add 0.5 teaspoons of sugar to enhance caramelization.) Set aside.
Bring 3 cups of water to a boil in a large pot. Add 1 teaspoon of salt and the drained rice. Cook uncovered over medium heat for 5–7 minutes, until the rice is slightly tender but still firm to the bite (parboiled). Drain the rice and set aside.
In the same pot, heat 2 tablespoons of oil over medium heat. Add the ground turmeric, ground cinnamon, and black pepper. Stir for 30 seconds to bloom the spices, then layer in half of the parboiled rice.
Sprinkle half of the lentils and half of the caramelized onions over the rice. Top with the remaining rice, followed by the remaining lentils and onions. Add the saffron threads dissolved in 1 tablespoon of warm water for flavor and color (optional).
Dot the top of the rice with small pieces of butter or clarified butter (optional) and cover the pot with a lid wrapped in a clean kitchen towel to absorb moisture.
Cook the rice over very low heat for 25–30 minutes, allowing it to steam and develop a crispy tahdig (golden crust) at the bottom.
Once cooked, gently fluff the rice with a fork, being careful not to disturb the tahdig. Serve the lentil rice warm, optionally topped with a side of yogurt or pickled vegetables.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4773 mg | 208% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
