Adas Polo Ba Khorma (Persian Lentil Rice with Dates)

cooking.nytimes.com

Nicole S

subheading: FOR THE RICE:

1 cup green lentils, rinsed

2 tablespoons ground cinnamon

½ teaspoon ground turmeric

2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal), more as needed

2½ cups basmati rice, rinsed and drained

1 cup chopped fresh herbs, such as cilantro, dill, mint or a combination

1 cup plain whole-milk yogurt, for serving (optional)

subheading: FOR THE ONION-DATE MIXTURE:

6 tablespoons extra-virgin olive oil or clarified butter, plus more for serving (see Tip)

2 yellow onions, finely diced

12 fresh Medjool dates, pitted and diced

Directions at cooking.nytimes.com

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