Adasi/Persian Lentil Stew
Step 1/ 6
- 300 g lentils
Wash the lentils and soak in cold water for at least two hours. Then rinse and add to a pot with enough water to cook. It differs from “lentil to lentil” and also “region to region” but they will need at least about 45-60 min to cook completely.
Step 2/ 6
- 200 g onions
- ¾ tsp ground turmeric
- ¼ tsp cinnamon
- ½ tsp Golpar/Persicum/Hogweed
Finely chop the onion and add to a large pan with enough oil. Cook over low heat, stirring time to time, until golden brown, about 30-45 min. Add turmeric, cinnamon, black pepper and golpar. Sauté the spices for a minute or so to induce their aroma.
Step 3/ 6
When lentils are cooked, generously season them with salt then add in the onion mixture and stir well. Mash part of the whole thing with whatever you have on hand…
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Add some water, half a cup or even a whole cup might be needed. Cook covered for at least a quarter, then uncover the pot and let the stew reduce and thicken to your desire consistency.
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When the “adasi” is thick enough, taste and adjust the seasoning. Add some fresh lemon juice after removing from the heat.
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Serve the dish hot, with fresh flat or semi-flat bread. As a side, a simple Shrazi salad or Sabzi-khordan (Iranian edible herb mix) is hardly recommended.
Enjoy your meal!