Chicken with lentil rice (Adas polo o morgh) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 334) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herbed yogurt; Indian carrot raita; Persian herb and cucumber yogurt; Persian spinach yogurt (Borani esfenaj); Persian beet yogurt (Mast-o-laboo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michelle_yn1fi9 on May 28, 2026

    Great! I made a couple changes to accommodate the ingredients I had on hand. I didn’t precook the lentils per previous people’s reviews, I added them when I added the rice along with extra liquid. It was the right call. I don’t have saffron, so I left that out. All I had available for chicken was boneless skinless breasts. They were ok, but thighs would have been better. And I subbed dried cranberries for raisins. The result, even with all the changes, was really good. The sweetness of the cranberries and dates played well with the savoryness of the onions and chicken. I love cumin, and it was perfect for this recipe.

  • teresa_3u2sef on March 28, 2026

    An easy midweek dinner, does its own thing after a bit of preparation

  • Stephenn31 on January 10, 2026

    This was simple but delicious. Must serve with a yogurt to cut the richness of the dish itself. I added the lentils with the rice and a bit of extra water and it was perfect. No need to cook the lentils first

  • sarahawker on January 05, 2026

    Really good, though I simplified this by using skinless boneless chicken thighs and cooked the lentils from raw with the rice. We liked the texture of the lentils immensely better than pre-cooking them. Would definitely make again.

  • pdxpat on September 02, 2023

    Fantastic!

  • eathealthy on November 21, 2022

    I did not try the yogurt sauce

  • eathealthy on November 21, 2022

    Not sure why the lentils need to be precook. Next time add them with the rice and add 6 cups of broth. Dates are nice but definitely not essential

  • paisleymonsoon on December 29, 2020

    This homey and tasty. The raisins are really the best part. I will definitely make this again. I could have shaved a lot of the 1-hour prep time off this recipe if I'd cooked the chicken and onions at the same time in separate pans. I ended up having to wash the pan after cooking the onions because the bottom was getting too black, so I didn't get any bonus flavor. Also, this recipe tricked me a couple of times because I didn't realize I should NOT have rinsed the basmati rice. I did, and then I had to dry it off. Also, I didn't realize I needed to pre-cook the lentils. So there I was an hour into prep with uncooked lentils. I just threw them in the pot and hoped 40 minutes would cook them. It did, and I liked the texture better than mush. I kept adding more water because I was afraid of everything sticking and burning. In the end, I added twice as much or more than the original liquid amount. However, the salt amount recommended was accurate to properly salt the dish.

  • twarner on December 08, 2020

    This was absolutely delicious!

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