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Vegan, vegetarian, plant-based, Adas Polo, Lentil, Rice, Iranian, Persian

Adas Polo with Tofu


  • Author: Plant-Based Persian
  • Total Time: 41 minute
  • Yield: 4-5 people 1x
  • Diet: Vegan

Description

A plant-based Persian lentil, tofu, and rice dish


Ingredients

Units Scale

Tofu Crumbles

  • 15 oz package extra-firm tofu (pressed for 20 minutes to remove excess liquid)
  • 1/2 tsp. curry powder
  • 1/2 tsp. cumin powder
  • 3/4 tsp. turmeric
  • 3/4 tsp. cinnamon
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1 Tbsp. oil

Lentil Mixture

  • 1 cup brown lentils (soaked for 2-3 hours in warm water – soaking the lentils allows for faster cooking time)
  • 1.5 Tbsp oil
  • 1 medium yellow onion julienned
  • 4 garlic cloves minced
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. brewed saffron

Basmati Rice

  • 3 cups Basmati rice
  • 1 Tbsp. salt
  • 1 Russet potato, peeled, washed, and sliced thinly
  • 1 Tbsp. oil
  • 1 Tbsp. brewed saffron
  • 1/4 tsp. turmeric

Instructions

Make Tofu Crumbles:

  1. Pre-heat oven to 375 F.
  2. Press the tofu for 20 minutes to remove excess liquid.
  3. Combine the spices, salt, pepper and oil for the tofu crumble seasoning
  4. Add the tofu and smash with fork to create crumbles
  5. Add to a parchment-lined baking sheet and bake for 20 minutes – stirring halfway through cooking time.

Make Lentil Mixture:

  1. In a medium pot, add 3 cups of water and the lentils and cook on medium heat for 10-15 minutes until tender (do not over cook). Drain and set it aside.
  2. Add 1.5 Tbsp. oil to a large pan on medium heat. Add onion and sauté for 5 minutes.
  3. Add garlic and sauté for another 1-2 minutes.
  4. Add the spices, salt, and brewed saffron for the lentil mixture and sauté for another 1-2 minutes.
  5. Add the cooked lentils and baked tofu crumbles. Combine well, and sauté for another 1-2 minutes.

Make Basmati Rice:

  1. Wash the rice. To wash the rice, place the rice in a large bowl and cover with water. Move the rice with your hand to loosen particles. Pour off the water. Repeat the process 3-4 times until the rice is clean.
  2. Fill a large pot with water (3/4 full), add 1 Tbsp. salt, cover and bring to a boil.
  3. Add rice to boiling water, and cook on medium heat, uncovered, for 10 minutes.
  4. Drain the rice.

Combine Basmati Rice and the Lentil Mixture:

  1. Add 1 Tbsp. oil, 1 Tbsp. brewed saffron, and 1/4 tsp. turmeric to the bottom of a large Persian rice cooker or a non-stick pot (with a lid).
  2. Place potato slices at the bottom of the rice cooker or pot.
  3. Add a layer of Basmati rice to the bottom of the rice cooker or pot (cover the potatoes completely). Then add a layer of the Lentil Mixture. Repeat the layering until all the Basmati rice and the Lentil Mixture are used (make sure to end with Basmati rice as the top layer)
  4. Cover and cook for 50-60 minutes in the rice cooker. (If cooking in a non-stick pot, cook for 50-60 minutes on medium/low heat).
  5. Before serving, mix the Basmati rice and the Lentil Mixture in the pot until well blended.
  6. Noosh-e-Jan! Enjoy!
  • Prep Time: 2 hours
  • Cook Time: 1.5 hours
  • Category: Main
  • Cuisine: Iranian/Persian

Keywords: Adas Polo, Iranian, Persian, Vegan, Vegetarian, Plant-Based, Tofu