Lentil rice with dates and raisins (Adas polo)

1. Rinse the rice and soak in salted water for 1 hour. Cook the lentils separately in salted water for 15 minutes (don't let them fall apart), then drain.

2. Boil the rice in plenty of salted water for 6 minutes, drain and gently mix with the lentils.

3. Put 20 g melted butter and 2 tbsp water in the bottom of a pan, spread the lentil rice on top, poke holes in it, drizzle with the remaining melted butter and the saffron soaked in hot water, wrap the lid in a tea towel and steam over low heat for 45 minutes.

4. Meanwhile thinly slice the onion and fry in the oil until golden; lift out.

5. In the same pan toss the pitted, quartered dates and the raisins with the cinnamon in the butter for 2-3 minutes until the raisins plump up.

6. Pile the rice onto a platter and scatter the date and raisin mixture and fried onions on top.

Tip: Adas polo is a simple yet festive Persian rice dish that can be a filling main course without meat, but is also excellent with roast chicken or meatballs. Its magic lies in the contrast of sweet dates, cinnamon and savoury lentils.