Adasi, or Persian lentil soup, is one of the delicious and nutritious Iranian dishes cooked with lentils, as its name implies. Adasi, such as Haleem and Ash Reshteh, is one of the famous Persian breakfasts. This delicious breakfast is usually prepared with lentils, potatoes, and onion. Join Cooking County with the recipe of Adasi.
What is Adasi?
Adasi is a type of food whose main ingredient is lentils. This dish is one of the original Iranian dishes cooked in almost all parts of the country and is very nutritious, simple and inexpensive and is usually eaten as breakfast or snack and is not used for dinner and lunch. Lentils, onions, dried mint, spices and hot onions are mainly used in cooking lentils. But you can change or add raw materials to your taste. In some areas, in addition to lentils, onions, pastes, oils, turmeric, and spices, minced meat, potatoes, and tomatoes are also used in cooking.
How to Make Adasi?
- 2.5 cups lentils
- 1 large potato
- 1 large onion
- 1 tablespoon white flour
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- Salt and black pepper as needed
- Turmeric as needed
To prepare a delicious and special Adasi traditionally, we first fill a large bowl with water and soak the lentils in water for 30 minutes to 2 hours. After this time, rinse and clean the lentils.
Chop the onion, then fry it with 1 tablespoon of olive oil in a suitable pot.
Fry the onion until it is light. Then add some turmeric and continue frying until the turmeric and onion are smooth. Add the tomato paste to the onion and turmeric mixture.
Fry well until the tomato paste is well fried. Note that frying tomato paste and giving it a raw taste and smell make us have a more colorful Persian lentil soup at the end.
At this stage, add the rinsed lentils and some salt and black pepper to the pot and fry the lentils. Then we add 6 glasses of water and put the lid on the pot so that the lentils cook slowly.
Now increase the heat under the pot, so the water boils faster, then reduce the heat to cook the lentils on medium heat. Then fry the white flour with 1 tablespoon of olive oil in a small pan.
Roasting the flour causes it not to have a raw taste, and eventually, its color becomes creamy. After frying the flour well, add it to the lentil pot.
Next, chop the potatoes into small cubes to make them easier to cook, then rinse with cold water and set aside. After the lentils are cooked, add the chopped potatoes to the pot.
30 minutes is enough time to cook the potatoes, and if you mix them with lentils soon, they will be crushed, and our Persian lentil soup will not have a good appearance.
How to Serve Persian Lentil Soup?
After the Adasi is ready, pour it into a bowl and decorate it with sesame, fresh parsley or hot onion. Then, pour 1 tablespoon of the remaining olive oil on it for more beauty. If you want, you can serve a few slices of fresh lemon with your Persian lentil soup.
Do not miss another Persian soup with red lentils, and please read this post: Dal Adas Soup, A Spicy Treat to The Soul!
Key Points for Making Adasi
Eliminating the bad taste and smell of lentils: like any food with beans, boiling and catching the foam is the secret to delicious Adasi.
Spices: The main secret to preparing a delicious lentil is its spices. Curry powder is the best spice for lentils, which gives it the same traditional and old taste.
Roast the onion in the lentils: Garnish the onion in any food that needs to be glazed and thickened.
Amount of lentils water: The amount of water you add to cook the Persian lentil soup is significant. Lentils are delicate and are crushed before excess water evaporates. Excess water is one of the reasons for the lentils to collapse and crush (the amount of water in the necessary materials is stated.)
Potatoes: Cut the potatoes and add them to the food so that the cooking time is closer to the cooking time of the lentils. If you do not want to crush the potatoes, chop them finely to give more glaze.