I became a regular at Sofreh the minute Nasim Alikhani first flung open the doors to the chic Persian restaurant in Prospect Heights, Brooklyn. I was irresistibly pulled in by her fragrant platters of duck fesenjan and fish with herbs and tamarind. No matter my order, though, I had to include adas polo ba khorma — Medjool date and lentil rice. A cinnamon-scented mound of soft basmati rice, lentils and dates sprinkled with saffron and rose water and garnished with crisp slivers of fried onion, it was the dish that most haunted me between visits.
So when the Sofreh cookbook came out last year, adas polo was naturally the first recipe I turned to. It’s an unfussy, weeknight version that Ms. Alikhani cooks at home for her family, and a lot simpler than the elaborate version at the restaurant. Made with pantry-friendly ingredients, it’s so delightful and easy that I adapted it for my column this week in The New York Times. The combination of rice and lentils simmered with spices and layered with caramelized onions, butter-warmed dates and herbs is perfection. A dollop of yogurt or a fried egg or two on top are all it needs to be a meal.
Featured Recipe
Adas Polo ba Khorma (Persian Lentil Rice With Dates)
Rice also plays a role in a traditional Thai larb, albeit a much smaller one. In Colu Henry’s herby pork larb with chile, the uncooked grains are toasted, and then pounded into powder before being added to the skillet with ground pork, shallot and fish sauce. You don’t need much; even a few tablespoons of toasted rice powder adds a nutty depth and body to the pungent, citrusy dish. If you don’t want to use pork, ground turkey or chicken make excellent substitutes.
Here’s a new workweek chicken recipe for you: Ali Slagle’s sticky chicken and brussels sprouts stir-fry. It unites two tangy-sweet dishes — teriyaki chicken breasts and balsamic brussels sprouts — into one blissfully quick skillet dinner. Serve it over rice or sweet potatoes for an easy midweek meal.
