Quick-Simmered Adasi
عدسی·(a-da-si)
Sobhaneh & Asrooneh (The Rhythms of Morning and Afternoon)
The secret to this quintessential Iranian morning staple isn't a massive list of obscure spices, but a simple, old-world trick of texture. Adasi is the institution of the local coffeehouse, a deeply nourishing, velvety bowl built entirely from humble pantry staples. The magic lies in creating a rich, creamy viscosity—known as la'ab-dar—by toasting a spoonful of flour with caramelized onions and bloomed turmeric. It is an unpretentious, weeknight-friendly comfort food that tastes exactly like a crisp morning in Tehran, requiring nothing more than a squeeze of fresh lemon and a piece of warm flatbread to bring its earthy flavors to life.
Before you start
Soak the lentils in cold water for at least thirty minutes.
Place the rinsed lentils in a bowl and cover with an inch of cold water. This old-school move removes compounds that cause bloating and keeps the lentils from muddying the color of the final broth. Drain before using.
Ingredients
- dry green or brown lentils1 1/2 cup
- olive oil3 tbsp
- unsalted butter1 tbsp
- yellow onion1 large
- ground turmeric1 tsp
- ground black pepper1/2 tsp
- tomato paste1 tbsp
- all-purpose flour1 tbsp
- water5 cup
- Russet or Yukon Gold potato1 med
- kosher salt1 1/2 tsp
- golpar or ground cinnamon1 tsp
- lemon1 med
- flatbread2 large
Method
- 01
Slowly sauté the diced onion in the oil and butter until it turns a light, shimmering gold.
Use a heavy-bottomed pot over medium heat. Take your time here; about 10 minutes of slow caramelization builds the sweet, foundational flavor of the stew.
- 02
Stir in the turmeric and black pepper, then fry the tomato paste and toast the flour.
Cook the spices for 30 seconds until highly fragrant. Push the onions to the side of the pot, add the tomato paste to the center, and fry it in the oil for a minute or two to kill its harsh, raw tinny flavor. Sprinkle the flour over everything and stir continuously for 1 minute to cook out the raw flour taste. This specific sequence is the trick that yields the famous velvety la'ab-dar texture.
- 03
Add the drained lentils and water, then bring the pot to a gentle simmer.
Stir to coat the lentils in the aromatic base, pour in the water, bring to a quick boil, then immediately drop the heat to low and cover.
- 04
Add the cubed potatoes after fifteen minutes and simmer until tender.
Adding the potatoes halfway through the cook ensures they become perfectly soft without disintegrating into total mush. Simmer covered for another 25 to 30 minutes.
- 05
Season with salt and mash a few potatoes against the side of the pot to thicken the stew.
If the stew is too thick, add a splash of boiling water. Use the back of your spoon to crush a few potato cubes into the broth, then let it simmer uncovered for 5 final minutes to lock in that creamy consistency.
- 06
Ladle into bowls and finish with a dusting of golpar, a drizzle of olive oil, and a squeeze of fresh lemon juice.
The last-second hit of fresh acid brings the earthy bowl entirely to life. Serve immediately with warm flatbread.
Notes
Never salt your lentils early.
Do not add salt until the lentils and potatoes are completely tender, otherwise the lentil skins will harden and remain stubbornly tough no matter how long you boil them.
The coffeehouse finish.
Golpar (Persian angelica powder) has a nostalgic, slightly citrusy aroma that defines street-side Persian food. If you cannot source it at a local Middle Eastern market, simply swap in a dusting of ground cinnamon just before eating.
From Cook Persian in America.