Adas Polo

Rinse the rice 3–4 times in cold water until it runs almost clear. Pick over the lentils and rinse them.

Cover the lentils with 400 ml water, bring to a gentle simmer and cook for 20–25 minutes until tender but not falling apart; drain in a sieve.

In a large pot, bring the remaining water to a boil, season with salt to taste, add the rice and cook for 4–7 minutes: the grains should be soft on the outside but still firm at the core. Drain the rice and rinse with cold water.

Slice the onion into thin half-rings and fry in oil for 15–20 minutes until deep golden brown. Add the raisins for 30 seconds, then the pitted dates and butter; warm through for another minute and remove from the heat.

Pour a little oil into the bottom of a heavy-bottomed pot. Layer the rice and lentils, sprinkling each layer with cinnamon. Make a few holes through the mixture with the handle of a spoon, cover with a lid wrapped in a clean kitchen towel, and heat over medium heat until steam appears.

Reduce the heat to low and steam the adas polo for 45–50 minutes. Grind the saffron with 1 tbsp hot water and mix it with a quarter of the cooked rice.

Gently combine the main portion of rice with the lentils, top with the saffron rice, onions, raisins and dates, and serve hot together with the crispy tahdig.