Adasi
عدسی·(a-da-see)
Sobhaneh: The Persian Morning Rhythm
It is six-thirty p.m. The onions hiss in the oil. A cup of green lentils drops into the pot. The back burner clicks to a simmer. Whether in Tehran or a snowy Ohio suburb, the smell of Adasi bubbling on the stove means one thing: comfort. Ignore the internet recipes treating it like a hybridized dal loaded with garlic and cumin. True Adasi is an exercise in beautiful restraint, relying strictly on deeply caramelized onions, bloomed turmeric, native starches, and the fierce earthiness of Golpar. Squeeze a lemon over the bowl, tear off warm bread, and eat.
Ingredients
- small green or brown lentils1 1/2 cup
- neutral oil, butter, or ghee3 tbsp
- yellow onion1 large
- ground turmeric1 tsp
- freshly cracked black pepper1/2 tsp
- tomato paste1 1/2 tbsp
- Russet or Yukon Gold potato1 med
- water5 cup
- kosher salt1 1/2 tsp
- ground Golpar1 tsp
- unsalted butter1 tbsp
- fresh lemon juice2 tbsp
Method
- 01
Soak the lentils to remove phytic acid and ensure an even cook.
Place the lentils in a bowl, cover with a few inches of cold water, and let them sit for at least 2 hours or up to overnight. When ready to cook, drain and rinse them well until the water runs clear.
- 02
Build the flavor base with deeply caramelized onions.
In a heavy-bottomed pot or Dutch oven, heat the oil or ghee over medium heat. Add the diced onion and cook patiently, stirring occasionally, until they are deeply golden and caramelized, about 12 to 15 minutes. Don't rush this process; the sweet depth of the onion is the foundation of the soup.
- 03
Bloom the spices and cook out the raw tomato flavor.
Reduce the heat to medium-low, add the turmeric and black pepper to the onions, and stir constantly for about 30 seconds. Push the onions to the side of the pot and add the tomato paste to the center. Cook the paste directly in the oil for 1 to 2 minutes until it changes from bright red to a deeper brick-red, then stir everything together.
- 04
Simmer the soup with water, not stock.
Add the drained lentils and diced potato to the pot, stirring to coat them in the onion mixture. Pour in the 5 cups of water. Bring to a rolling boil, then immediately reduce the heat to the lowest setting. Cover with a lid left slightly cracked, and simmer gently for 40 to 50 minutes until the lentils and potatoes are completely tender.
- 05
Engineer the soup's natural thickness by mashing the starches.
Take a wooden spoon or potato masher and gently smash about a quarter of the potatoes and lentils against the side of the pot. Stir this mash back into the soup to instantly transform the broth from watery to thick, rich, and velvety (a texture known as la'ab).
- 06
Season at the very end to protect the lentil skins.
Only after the lentils are completely soft should you stir in the kosher salt, the Golpar, and the tablespoon of butter. Let the soup simmer uncovered for another 10 minutes so the flavors meld.
- 07
Finish with acidity and serve immediately.
Turn off the heat and stir in the fresh lemon juice. Taste and adjust the salt if necessary. Ladle the hot Adasi into deep bowls, drizzle generously with high-quality olive oil, and finish with a tiny dusting of extra Golpar.
Notes
The salt rule is completely non-negotiable.
Never salt your lentils at the beginning of the cook. Salt hardens the pectin in the skin of the lentils, preventing them from softening properly. Salt only goes in during the final 15 minutes.
The magic of Golpar.
Golpar (Persian Angelica) is the true secret ingredient of this dish. It has an earthy, slightly citrusy aroma that bridges the gap between a good soup and exactly what it tastes like in Iran. You can find it online or at Middle Eastern markets.
From Cook Persian in America.