Adas polo

Method

Rinse the lentils and cook in boiling salted water for 15 minutes until just tender, then drain. Slice one onion thinly and fry in oil until golden brown for the topping, then set aside. In a large pot, melt half the butter with oil and fry the remaining chopped onion and cumin seeds until fragrant. Add the drained lentils and stir well. Rinse the rice and add to the pot with 750ml water and salt, bringing to a boil. Once boiling, reduce heat to low, cover tightly, and cook for 25-30 minutes until the rice is tender and water is absorbed. Steep the saffron in hot water for 5 minutes, then drizzle over the rice along with remaining melted butter. Gently fold through with a fork, top with crispy fried onions, and serve immediately with yoghurt and fresh herbs.