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

  • 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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