Adasi Recipe

Adasi Recipe offers a delightful journey into the heart of traditional Iranian cuisine, bringing to the table a dish that’s both wholesome and satisfying. Known for its simplicity and heartiness, this lentil-based comfort food is a staple in many Iranian households, cherished for its ability to warm both the body and soul.

Ingredients

• 1 cup Brown lentils
• 1 Large potato, diced
• 1 Large onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp White flour
• 3 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 tsp Salt
• 1 tsp Turmeric
• 1 tsp Black pepper
• 2 tbsp Lemon juice

Step 1: Preparing the Onion

Start by peeling one large onion and chopping it finely. Ensure the pieces are small for a consistent texture in the Adasi.

Step 2: Sautéing the Onion

Place a medium-sized saucepan on medium heat and add 2 tablespoons of olive oil. Once the oil is warm, add the chopped onions. Sauté for about 3 minutes or until they become soft and translucent.

Step 3: Adding Spices and Tomato Paste

To the sautéed onions, add 1 teaspoon each of turmeric and black pepper. Stir well to combine. Then, incorporate 1 tablespoon of tomato paste into the mixture, sautéing for an additional 5 minutes to deepen the flavors.

Step 4: Incorporating Lentils

Rinse 1 cup of brown lentils under cold water until the water runs clear. Add the lentils to the saucepan and sauté everything together for about 1 minute, ensuring the lentils are well-coated with the spice and onion mixture.

Step 5: Adding Water

Pour five glasses of water into the saucepan. Increase the heat to bring the mixture to a boil.

Step 6: Cooking the Lentils

Once the water has reached a boil, reduce the heat to low. Allow the lentils to simmer uncovered for about an hour, or until they are soft and the mixture has thickened slightly.

Step 7: Preparing the Potato

While the lentils are cooking, peel 1 large potato and cut it into 1-centimeter cubes. To remove excess starch, wash the chopped potatoes under cold running water, then drain them well in a strainer.

Step 8: Making the Roux

In a small pan, heat the remaining 1 tablespoon of olive oil over low heat. Add 1 tablespoon of white flour to the oil, stirring continuously. Sauté the mixture for a few minutes until it achieves a light golden color.

Step 9: Adding the Roux to the Lentils

Carefully add the sautéed flour mixture (roux) to the lentils in the saucepan. Stir well to ensure the roux is fully integrated into the lentils, helping to thicken the Adasi.

Step 10: Adding Potatoes

After the lentils have been cooking for approximately 45 minutes, add the cubed potatoes to the saucepan. Also, add 1 teaspoon of salt at this stage.

Step 11: Final Cooking Stage

Continue to cook the Adasi on low heat for an additional 30 minutes. The lentils and potatoes should be fully cooked, and the Adasi should have a thick, stew-like consistency.

Step 12: Serving

Once the Adasi is ready, turn off the heat. Taste and adjust the seasoning if necessary. Pour the Adasi into a serving dish.

Step 13: Adding Lemon Juice

Just before serving, squeeze the juice of 2 tablespoons of lemon over the Adasi. This will add a fresh, zesty flavor that complements the rich and hearty lentils.

Step 14: Serving with Bread

Serve your delicious Adasi hot, accompanied by your choice of bread. Enjoy the comforting and nourishing flavors of this traditional dish.

Recipe Summary

To prepare Adasi, begin by sautéing finely chopped onions in olive oil, then add spices and tomato paste, followed by rinsed brown lentils. Add water and simmer until the lentils are tender. Meanwhile, cube and rinse a potato, then prepare a roux with flour and olive oil. Combine the roux with the lentils, add the potatoes, and cook until the stew thickens. Serve the Adasi with a splash of lemon juice and bread for a comforting, traditional meal.