This adas polo is a typical rice and lentil dish from Iran.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 16 |
| Yield: | 2 pies |
Ingredients
- 2 (9 inch) unbaked pie crusts
- 1 teaspoon baking soda
- 1 cup warm water
- 1 cup molasses
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon baking soda
- ¼ cup butter
Instructions
- Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
- In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 263 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is almost exactly my grandmother’s recipe but I put it into one pie plate rather than 2 and use an additional tablespoon of shortening. I make it the way I remember my grandmother doing it and that is to put a handful of crumbs on the bottom of the pie dough already in the pie plate and then add a little of the molasses mixture and mix it up with your finger to make a “wet bottom”. Then keep alternating crumbs and liquid saving a handful of crumbs for the top. Bake at 350 degrees for about an hour.
I made these pies exactly by the recipe and they didn’t turn out right. The molasses filling was fine but the topping was dry and dusty and didn’t brown well. I will try again but either use less flour or more butter.
ooohhh my! this is fantastic. I hadn’t had this since I was a kid and WOW it is just as I remember. YUM
It was kind of dry.
in the past i’ve enjoyed eating shoofly pies which were made by the amish & pennsylvania dutch. a simple, no frills pie, this recipe comes pretty close to how i remember them tasting. note: we prefer our shoofly pie served warm. it is also good with a scoop of vanilla ice cream on top (optional). thanks for the yummy recipe & the history lesson robert!