Adas Polo ba Khorma (Persian Lentil Rice With Dates)

Preparation

1. Step 1

   Bring 4 cups water to boil in a medium saucepan over high heat. Add the lentils, cinnamon, turmeric and 2 tablespoons salt. Stir well to combine, breaking up any clumps. Cover and reduce heat to medium. Simmer until the lentils are cooked but still have a bite, 7 to 10 minutes. Drain lentils and set aside.

2. Step 2

   Using the same medium saucepan, bring 2 cups water to a boil. Add the rice, cooked lentils, 1 teaspoon salt and enough hot water to cover the rice by 1 inch. Cook, uncovered, until all the water is absorbed, 10 to 14 minutes.

3. Step 3

   Reduce heat to low, wrap the pot lid in a clean kitchen towel, cover the pan and let the rice steam for 10 minutes. Fluff rice with a fork; taste and add salt if needed.

4. Step 4

   While the rice is cooking, prepare the onion-date mixture: In a skillet, heat 4 tablespoons oil or clarified butter until hot but not smoking. Add onions and a pinch of salt, and cook until the onions are dark golden and a little crispy, 9 to 14 minutes. Transfer onions to a bowl and return the skillet to the heat.

5. Step 5

   Add remaining 2 tablespoons oil to the skillet and, once hot, add the dates and warm them through, 1 to 2 minutes. Stir dates into the bowl with the onions.

6. Step 6

   To serve, spoon a layer of rice and lentils into a warmed serving bowl, then add a layer of onion-date mixture and sprinkle with chopped herbs. Keep alternating layers, ending with the onion-date mixture and a final sprinkling of herbs. Drizzle with more oil and top with a dollop of yogurt if you like.