Adasi
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 (to 8)
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Course
Main Course, Breakfast, Lunch, Brunch
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Cuisine
Persian
Adasi
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Persian Lentil Stew
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Ingredients
For the Adasi
- 400 g green lentils washed and soaked in water for 2 hours, dried
- 2 tbsp olive oil
- 1 large brown onion (finely diced)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp Turmeric
- 1 tsp cumin ground
- 1 tsp cinnamon
- 2 tbsp tomato puree
- 1.2 litres vegetable stock
- lime juice of 1
- 1 bay leaf
- salt to taste
- black pepper to taste
For the Garnish
- 1 large brown onion (finely sliced)
- vegetable oil (to fry the onions)
- golpar Persian hogweed - optional, ground
- olive oil (to drizzle on top)
Instructions
- Place a large saucepan over a medium-high heat. Add olive oil and heat until it glistens. Then add onions and cook, stirring regularly until they start to turn golden.
- Add garlic and ginger paste, followed by turmeric, ground cumin, cinnamon and stir until evenly distributed into the onion mixture. Then stir in tomato purée.
- Drain and add in pre-soaked lentils and stir until evenly mixed with the onion mixture.
- Pour in the stock, lime juice and bay leaf and bring to a boil. Then turn heat down, put the lid of the saucepan on and let the Adasi simmer for approximately an hour or until the lentils are tender.
- Whilst the Adasi is cooking fry finely sliced onion in vegetable oil over a high-medium heat until crispy.
- When the Adasi is cooked take a stick blender and blitz some of the lentil mixture to thicken (about 1/3). Taste and season as required with salt and pepper (stock usually has salt in it so further salt may not be necessary). Squeeze some more lime juice if desired. Then ladle into a bowl, top with the crispy onions, a sprinkling of ground golpar and a drizzle of olive oil.
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