Adasi (The Quintessential Warming Lentil Stew)
عدسی·(ah-dah-see)
Garm, Sard, & Aash (Grandma's Healing Bowls)
If you grew up in a Persian household, the smell of Adasi simmering on the stove is the ultimate trigger for safety, warmth, and home. It’s a beautifully simple, deeply earthy lentil stew that historically fortified workers for a long day, but today serves as the ultimate, nourishing weeknight dinner. A true Persian cook knows lentils are inherently "cold" and will leave you sluggish if eaten plain; they temper the pot with "hot" elements like deeply caramelized onions, cumin, and the musky, citrusy punch of Golpar. Don't skip the Golpar—it’s the master's touch that bridges the gap between a bowl of standard lentils and an exact, transporting bite of the homeland.
Before you start
Soak the lentils.
Place the lentils in a bowl, cover with cold water, and soak for 1 to 2 hours before draining. This eliminates phytic acid, speeds up cooking, and stops the stew from turning a murky brown.
Ingredients
- dry green or brown lentils1 1/2 cup
- extra-virgin olive oil3 tbsp
- yellow onion1 large
- Russet potato1 med
- ground turmeric1 tsp
- ground black pepper1/2 tsp
- ground cumin1/2 tsp
- tomato paste1 tbsp
- water or low-sodium chicken broth5 cup
- kosher salt1 1/2 tsp
- ground Golpar1 tsp
- fresh lemon1 large
Method
- 01
Build the golden foundation.
Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion and sauté patiently for 10 to 12 minutes until deeply golden and caramelized at the edges.
- 02
Bloom the spices and tomato paste.
Lower the heat slightly, stir in the turmeric, black pepper, and cumin, and cook for 30 seconds until intensely fragrant. Clear a space in the center, add the tomato paste, and fry it in the oil for a minute until it darkens to a brick red, eliminating its raw, tinny acidity.
- 03
Simmer to achieve loab.
Add the drained lentils and diced potato, stirring to coat. Pour in the water or broth, bring to a rolling boil, then drop the heat to low, cover, and gently simmer for 40 to 45 minutes. The potato will break down and naturally thicken the broth into a velvety viscosity.
- 04
Season at the finish line.
Never salt lentils at the beginning or they will seize and become stubbornly hard. Once the lentils are completely tender, stir in the kosher salt, taste, and adjust as needed.
- 05
Garnish and serve.
Ladle the steaming stew into deep bowls. Finish each at the table with a generous pinch of Golpar, a squeeze of fresh lemon juice, and a drizzle of raw olive oil.
Notes
Source the Golpar.
You can easily find this slightly bitter, citrusy spice in Middle Eastern markets or online. It is absolutely vital for the authentic taste of Adasi.
Fixing a salty mistake.
If the stew becomes too salty, drop a halved raw potato into the simmering pot for 15 minutes to act as a sponge, then discard it.
From Saffron in the Suburbs.