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Persian Adasi (Cozy Brown Lentil and Potato Stew with Caramelized Onions and Angelica)
Iran's most comforting winter dish: tender brown lentils slow-simmered with potatoes until naturally thick and velvety, stirred with golden crispy caramelized onions, warm turmeric, and fresh lemon juice.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Brown or green lentils, rinsed300 g
- Potatoes, peeled and diced small300 g
- Large onions, thinly sliced for caramelizing2 piece
- Olive oil3 tbsp
- Fresh lemon juice2 tbsp
- Water900 ml
- Salt1 tsp
Preparation Steps
1
Combine lentils and diced potatoes in a pot with water and salt. Simmer partially covered for 25 minutes until tender.
25 min timer
2
In a skillet, cook sliced onions in olive oil over medium heat for 15 minutes until deeply caramelized and golden; stir in 1/2 tsp turmeric.
15 min timer
3
Mash a portion of potatoes and lentils with wooden spoon against pot walls to naturally thicken the stew.
2 min timer
4
Stir two-thirds of caramelized onions and lemon juice into stew. Ladle into bowls, top with reserved crispy onions, and serve with flatbread.
2 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
