Adas Polo ba Kadoo Halvaii is a beautiful and delicious Persian lentil rice with roasted butternut squash, Medjool dates (khorma) and warm spices Advieh. Adas means lentil, polo is rice. Kadoo Halvaii is butternut squash in Farsi, with Kadoo meaning squash and the root of word halva means “sweet.” There are different recipes for adas polo, and I love all of them because adas is one of my favorite legumes with its firm texture and nutty taste. Lentils have very high levels of slowly digested starch and are one of the healthiest legumes for people with high blood sugar levels.
Lentils come in different colors ranging from red to green to dark brown; I have used brown lentils in this recipe. Lentils are very high in protein and dietary fiber and are grown throughout the world. They are eaten in Italy on New Year’s Eve for hopes of prosperity in the new year. The sprouted lentils symbolize rejuvenation and spring and are placed on the Haftseen table in “Nowruz,” the Persian New Year!
Butternut squash is pear shaped with a long neck and is available almost year round in the supermarkets. It is loaded with antioxidants and vitamins. When fully ripe the flesh is deep orange and sweet and more tender than the acorn squash. The seeds are stored in the round belly. When buying butternut squash look for the ones with longer neck which have more flesh than seeds. The yellow skin must be smooth and free of any wrinkles or bruising. This protective skin keeps the squash fresh for a long time. as long as it is stored in a cold and dark place. The skin is not as hard as the acorn squash and it can easily be peeled with a regular vegetable peeler, which is a bonus for the everyday cook. The peeled and cubed butternut squash is available in some supermarkets and it should be used within a few days after the purchase.
Adas Polo ba Kadoo Halvaii is a lentil rice mixed with roasted butternut squash and soft Medjool dates that are loaded with antioxidants. Roasting brings out the sweet flavor in butternut squash. In this recipe I have used saffron yogurt tahdig (bottom of the pot) but you may use thin slices of butternut squash or thin lavash bread for a different presentation. The rice layers are fragrant with Persian Rice Spice that is a lovely blend of dried rose petals, cinnamon, cumin, cardamom and nutmeg. This delicious blend of 5 spices is also used in Lubia Polo ba Havij, Kalam Polo, Zereshk Polo, and the plain aromatic rice that is usually served with Khoresh Gheymeh.
Serve this delicious Adas Polo ba Kadoo Halvaii by itself, as a vegetarian dish with couple of eggs fried in butter (nimroo), or with chicken (morgh). As most Persian meals, a side of Sabzi Khordan (fresh herbs) and torshi (pickled vegetables) go deliciously with this mixed rice. And by all means ENJOY!!
Prep Time: About 30 minutes
Cook Time: 1 hour
- 1 medium butternut squash (2 to 2½ pounds)
- 2 TBSP butter, melted
- 1 TBSP brown sugar
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 1 large yellow onion, peeled and sliced thin
- 2 TBSP vegetable oil
- 1 TBSP butter
- ⅛ tsp turmeric
- 7 plump Medjool dates, pitted
- ⅛ tsp ground ginger
- 2½ cups Basmati rice
- ⅔ cup lentils, cooked until tender but firm
- ⅛ tsp salt
- 1 tsp Persian Rice Spice, divided
- (Optional) ⅛ tsp ground saffron powder mixed with ⅛ cup hot water
- For the saffron yogurt tahdig:
- ½ cup low fat yogurt
- A dash of saffron
- 1 cup of the par cooked rice
- 3 TBSP oil
- 2 TBSP butter
- 1 tsp Persian Rice Spice, divided
- If serving fried eggs with this rice, fry 1-2 eggs in butter (per person)
- Preheat the oven to 400 F, center rack. Line a large baking sheet with aluminum foil for easy cleanup.
- Pick through ⅔ cup lentils and rinse under cold water. Add the lentils to a small saucepan and fill with enough water to cover them by 1 inch. Add ⅛ tsp salt. Cook the lentils until tender but firm. Drain and set aside.
- Take the pits out of 7 large dates and dice them to medium cubes. Set aside.
- Peel and seed the butternut squash. Cut the squash in half lengthwise and cut it into ¾ inch thick slices. Cube the slices to ¾-inch bite size pieces. Place the cubed squash in a bowl and add the melted butter, salt, pepper and brown sugar. Toss to coat. Arrange the squash pieces on the prepared baking sheet. Bake in the preheated 400 F oven for about 25 minutes, or until tender. Set aside.
- Meanwhile heat the vegetable oil and butter in a large nonstick skillet. Add the sliced onions and saute over medium heat. When the onion starts turning golden brown on the edges add the turmeric and continue frying until they are rich golden brown. Reduce heat to medium low and add the diced dates and ⅛ teaspoon ground ginger to the fried onions and saute for 2 minutes. Remove from the heat and toss with the roasted butternut squash. Set aside.
- Please follow the instructions for cooking the Persian rice up to the point where the rice is par cooked and drained in a colander and rinsed under cold water and drained. Remove 1 cup of the rice and reserve it for the TahDig. Toss the remaining par cooked rice with the cooked lentils. Set aside.
- To make the TahDig mixture: In a small bowl whisk the yogurt and saffron only until blended. Stir in the 1 cup of par cooked rice until well coated.
- Heat 3 tablespoon vegetable oil and 2 tablespoon butter in the same stockpot over medium low heat until hot (not smoking)
- Add the saffron yogurt and rice mixture to the hot oil and use the back of your spoon to cover the bottom of the pot evenly.
- Add ⅓ of the lentil rice on top of the yogurt and rice mixture; sprinkle with ⅓ of the Persian Rice Spice, add half the butternut squash and date mixture. Repeat this one more time, then add the remaining lentil rice and rice spice on top.
- (optional) Add ⅛ tsp ground saffron powder to ⅛ cup of hot water, stir to dissolve. Pour the liquid saffron on top of the layered rice. Cover the lid with a damkesh or kitchen towel. Steam the rice over medium low heat for 1 hour.
- Serve the Adas Polo ba Kadoo Halvaii by itself, or with eggs fried in butter (Nimroo), or with chicken.