Adas Polo ba Kadoo (Lentil Rice with Squash, Dates and Raisins)
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Ingredients
- 400 g butternut squash, peeled and cubed
- 250 g basmati rice
- 150 g green lentils
- 6 medjool dates, pitted
- 40 g raisins
- 1 onion, finely sliced
- 0.5 tsp ground cinnamon
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 619 kcal
- Protein
- 16.2 g
- Carbohydrate
- 111.5 g
- of which sugars
- 34.7 g
- Fat
- 11.7 g
- of which saturates
- 1.1 g
- Fibre
- 9.7 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the butternut squash with 1 tablespoon of the oil and roast at 200C (180C fan, gas 6) for 25 minutes until tender and golden.
- 2
Rinse the basmati rice. Cook the green lentils in boiling water for 15 minutes until just tender, then drain.
- 3
Cook the rice in plenty of boiling salted water for 6 minutes until half-cooked, then drain and stir through the cooked lentils and cinnamon.
- 4
Fry the onion in the remaining oil for 6-7 minutes until deep golden, then add the chopped dates and raisins and cook for 2 minutes.
- 5
Fold the roasted squash into the rice and lentils, spoon into a large pan, cover with a tea towel-wrapped lid and steam over a low heat for 15 minutes.
- 6
Fluff onto a platter, top with the date and raisin mixture and serve.
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