Cranberry & Pistachio Rice (Adas Polo)

Indulging in the rich tapestry of Persian cuisine is like embarking on a sensory journey that takes you to the heart of traditions and flavours. One such culinary dish is adas polo, a Persian recipe that marries the earthy comfort of rice with the vibrancy of cranberries and the sweet nuttiness of pistachios.

Serves: 3-4

Rice

2 cups basmati rice

1 large onion, finely chopped ¼ cup butter or ghee

½ tsp ground cumin

½ tsp ground cinnamon ½ tsp ground turmeric Salt, to taste

4 cups water for soaking 6 cups water for cooking

Cranberry & Pistachio Mixture

½ cup dried cranberries

½ cup shelled pistachios, roughly chopped 1 tbsp rose water (optional)

1 tbsp coconut sugar

Garnish

Fresh parsley, chopped Additional shelled pistachios & dried cranberries

1. Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.

2. Soak the rinsed rice in 4 cups of water for about 30 mins. Drain before cooking.

3. In a large pot, melt the butter or ghee over medium heat. Add the chopped onion and sauté until golden brown.

4. Add the soaked and drained rice to the pot with the sautéed onions. Stir gently to coat the rice with the butter and onions. 5. Sprinkle in the ground cumin, ground cinnamon, ground turmeric and salt. Mix well to evenly distribute the spices. 6. Pour in 6 cups of water and bring the mixture to a boil. Reduce the heat to low and cover and simmer for about 20-25 mins or until the rice is tender and the water is absorbed.

7. In a small bowl, combine the dried cranberries, chopped pistachios, rose water (if using) and coconut sugar. Mix well to coat the cranberries and pistachios with the flavours.

8. Once the rice is cooked, gently fluff it with a fork to separate the grains.

9. Take about 1⁄3 of the rice and place it in a separate bowl. Mix this portion of rice with the cranberry and pistachio mixture. This will create a colourful and flavourful layer for the rice.

10. In the pot, start by layering a plain rice base, followed by the cranberry and pistachio rice mixture and then another layer of plain rice on top. Repeat if desired.

11. Use the back of a spoon to create a few steam vents in the rice layers.

12. Cover the pot with a clean kitchen towel or a layer of aluminium foil, ensuring it’s sealed tightly. Place the lid on top.

13. Place the pot over low heat and let the rice steam for about 20-30 mins. This gentle steaming process allows the flavours to meld and the layers to infuse.

14. Once steamed, remove the pot from the heat and let it sit, covered, for about 10 mins.

15. Gently fluff the rice once again with a fork, mixing the layers slightly.

16. Transfer to a serving platter.

17. Garnish with chopped fresh parsley or coriander, pistachios and dried cranberries.

18. Serve the Persian cranberry and pistachio rice as a stunning and flavourful side dish that’s perfect for festive occasions. The combination of sweet cranberries, crunchy pistachios and aromatic spices makes this dish a delightful addition to your table.