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Adasi is the kind of Iranian comfort food that makes a kitchen feel lived in. It is a lentil stew, gently spiced, often finished with a gloss of fried onions. You will find it at breakfast tables, for simple lunches, and on evenings when you want something warm without fuss.
It is also a dish that welcomes you in, even if you have never cooked Iranian food before. The ingredients are familiar and forgiving, the method is straightforward, and the flavour builds in a calm, steady way. One pot, a good stir now and then, and a bowl that tastes like care.
People love Adasi because it is practical and deeply satisfying without feeling heavy. It can be loose like a soup or thicker like a stew, depending on how long you simmer it. Add bread, a squeeze of lemon, and you have a meal that feels complete.
Want to dive deeper into Iranian Cuisine? Don’t miss our post on Traditional Iranian Foods to Try
What Is Adasi?
Adasi is a lentil based stew that leans on onions, warm spices, and a slow simmer to bring everything together. Some versions include potatoes for body, others add a little tomato for colour. It is usually served with bread, and often with extra fried onions or a drizzle of oil on top.
You might hear it described as a breakfast dish, and that is true in many homes. Yet it is not confined to mornings. It suits any time you want something simple that still feels thoughtful. It is also a popular choice during colder months, when lentils and spices do their best work.
Texture is part of the appeal. Lentils soften and thicken the pot, but they still keep a slight bite if you do not overcook them. With enough onion, the broth turns savoury and faintly sweet. It is the kind of bowl you finish and immediately understand why it has stayed popular.
Ingredients and Taste
Brown lentils are common, though some cooks use green lentils for a firmer bite. Onions are essential, usually in two stages, with some cooked into the stew and some fried separately. Garlic appears often, and so does turmeric, which gives Adasi its gentle earthiness and warm golden tone.
Cumin is a frequent companion, adding a toasty depth that suits lentils beautifully. Many cooks also add black pepper, and some include a small pinch of cinnamon or a touch of dried mint. Tomato paste is optional, yet it can round out the flavour and give the stew a richer colour.
The taste is savoury, warming, and quietly aromatic. It is not designed to be hot and fiery. Instead it leans on spice in the British sense of the word, meaning fragrance and depth rather than heat. When the onions are well cooked, the stew tastes fuller and slightly sweet at the edges.
Finishes matter here. A squeeze of lemon brightens the whole bowl and stops it from tasting flat. Some people add a spoon of yoghurt on the side, which cools the spices and adds a gentle tang. Bread is the classic partner, used to scoop and mop up every last drop.
Adasi also adapts to what is in the cupboard. A diced potato makes it thicker and softer, almost silky. A handful of rice can turn it into a heartier pot. A chopped carrot adds sweetness. The core remains the same, lentils, onions, and time for everything to come together.
A Taste of History
Lentils have a long history across Iran and the wider region, valued for their reliability and their ability to take on flavour. Dishes like Adasi grew from home cooking, where families used legumes, onions, and spices to make filling meals with ingredients that stored well.
The name itself points straight to lentils. In Persian, adas means lentil, and Adasi is essentially a lentil dish. That plain naming tells you something important. This is not a showpiece recipe built for display. It is everyday food, shaped by habit, season, and what families could keep on hand.
You will often see Adasi linked with breakfast and with simpler meals during colder weather. It is also associated with times when people want food that is economical yet comforting. Over generations, each household has nudged the stew in its own direction, more cumin here, less tomato there, thicker for one family, looser for another.
It is also a dish that travels well within the Iranian diaspora. It does not rely on rare ingredients, so it is easy to keep cooking anywhere you can find lentils and decent onions. That continuity matters. A familiar pot can make a new place feel a little closer to home.
How to Make Adasi Lentil Stew
Adasi is a humble and nourishing Iranian lentil stew, often enjoyed for breakfast or a light meal. It is gently spiced, comforting, and relies on patience rather than complexity. Expect soft lentils, warm cumin notes, and a texture that can be adjusted to your liking. See the recipe card at the bottom for printable directions
Ingredients
- 250 g brown lentils, washed and picked over
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 medium potato, peeled and diced small
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground black pepper
- 1½ tsp salt, adjusted to taste
- 1.2 litres water
- 3 tbsp olive oil
- Optional for serving
- extra olive oil
- flatbread
- lemon wedges
Cooking Instructions
Step 1: Prepare the lentils
To begin, rinse the lentils thoroughly under cold water until the water runs clear. This removes surface starch and ensures a cleaner flavour. Set aside while preparing the base of the stew and move on to the next step.
Step 2: Build the flavour base
Heat the olive oil in a large heavy based saucepan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and lightly golden. Stir often so the onion sweetens without browning before adding the garlic.
Step 3: Add garlic and spices
Stir in the garlic, turmeric, cumin, and black pepper. Cook for about 30 seconds until fragrant, keeping the heat moderate to prevent bitterness. Once aromatic, continue straight to the next step.
Step 4: Combine lentils and water
Add the rinsed lentils to the pan and stir well so they are coated in the spiced onion mixture. Pour in the water and bring the pot to a gentle boil, then reduce the heat to a steady simmer.
Step 5: Add the potato
Stir in the diced potato, which will soften and lightly thicken the stew as it cooks. Partially cover the pan and simmer for 30 minutes, stirring occasionally, before checking the texture.
Step 6: Season and adjust
Add the salt and taste the broth. Adjust seasoning if needed, remembering that Adasi should be savoury but not heavy. Continue simmering for another 10 to 15 minutes until the lentils are tender.
Step 7: Refine the texture
For a thicker consistency, gently mash some of the lentils and potato against the side of the pan using a spoon. If you prefer it looser, add a small splash of hot water and stir well before moving to the final step.
Step 8: Rest and serve
Remove the stew from the heat and allow it to rest for 5 minutes so the flavours settle. Serve warm, drizzled with olive oil and accompanied by flatbread or a squeeze of lemon to brighten the dish.
Variations and Substitutions
- Lentils: Green lentils can be used if brown lentils are unavailable, though cooking time may increase slightly.
- Potato: Some regional versions omit potato entirely for a lighter stew.
- Spices: A pinch of ground cinnamon can be added for warmth, though this is optional.
- Oil: Traditional olive oil may be replaced with mild vegetable oil if needed.
Cooking Tips for Perfect Adasi
- Simmer gently rather than boiling to keep the lentils intact.
- Stir occasionally to prevent sticking, especially as the stew thickens.
- Adasi tastes even better after resting, making it ideal for reheating.
- Serve simply to respect the dish’s understated character.
How to Store and Reheat
Cooling and Refrigerating
Let Adasi cool before it goes into the fridge, so steam does not turn the container watery. Once cool, store it in a sealed tub. It keeps well for about three to four days, and the flavour often deepens overnight as the spices settle into the lentils.
Because lentils continue to absorb liquid, the stew will thicken in the fridge. That is normal. If you prefer it looser, stir in a splash of water when you reheat. If you like it thick, simply warm it gently and it will return to a spoonable, hearty texture.
Freezing for Later
Adasi freezes well, which makes it a handy cook once, eat twice option. Portion it into freezer safe containers, leaving a little space at the top for expansion. It will keep for around three months, and it is worth labelling the date so nothing gets lost at the back.
When thawed, the texture may be slightly softer, especially if the lentils were cooked until very tender. A quick stir with a little extra lemon can bring it back to life. If you use fried onions as a topping, freeze them separately or make them fresh on the day.
Reheating on the Hob
For the best result, reheat Adasi on a low heat in a saucepan. Stir regularly so the lentils do not catch at the bottom. Add a small splash of water if it has tightened up. Warm it until it is steaming and hot throughout, then taste and adjust salt and lemon.
If you are serving guests, finish it with freshly fried onions rather than reheating the topping. That gives a better contrast, soft stew with sweet crisp onion. A pinch of cumin at the end can also lift the aroma if the stew has sat for a couple of days.
Reheating in the Microwave
Microwaving works well for single portions. Place the stew in a microwave safe bowl, cover loosely, and heat in short bursts, stirring in between. This stops hot spots and helps the lentils warm evenly. If it looks thick, add a spoon or two of water before the final heat.
Once hot, check the seasoning. Cold storage can dull salt and acidity, so a small squeeze of lemon often brings the flavour back into focus. Serve with bread, and if you have it, a little yoghurt on the side makes the bowl feel freshly made.
Keeping the Flavour Fresh
Store toppings separately when you can. Fried onions, herbs, and lemon are best added at the table. That way the stew stays balanced and you keep contrast in every bowl. If you plan ahead, you can reheat the base and then finish it with fresh touches in seconds.
Adasi is a dish that rewards that small effort. The base is sturdy, but the final lift comes from brightness and texture. A squeeze of lemon, a spoon of onion, and a warm piece of bread can turn leftovers into something you genuinely look forward to eating again.
Adasi (Lentil Stew)
Ingredients
- 250 g brown lentils washed and picked over
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1 medium potato peeled and diced small
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground black pepper
- 1½ tsp salt adjusted to taste
- 1.2 litres water
- 3 tbsp olive oil
- extra olive oil
- flatbread
- lemon wedges
Instructions
- To begin, rinse the lentils thoroughly under cold water until the water runs clear. This removes surface starch and ensures a cleaner flavour. Set aside while preparing the base of the stew and move on to the next step.
- Heat the olive oil in a large heavy based saucepan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and lightly golden. Stir often so the onion sweetens without browning before adding the garlic.
- Stir in the garlic, turmeric, cumin, and black pepper. Cook for about 30 seconds until fragrant, keeping the heat moderate to prevent bitterness. Once aromatic, continue straight to the next step.
- Add the rinsed lentils to the pan and stir well so they are coated in the spiced onion mixture. Pour in the water and bring the pot to a gentle boil, then reduce the heat to a steady simmer.
- Stir in the diced potato, which will soften and lightly thicken the stew as it cooks. Partially cover the pan and simmer for 30 minutes, stirring occasionally, before checking the texture.
- Add the salt and taste the broth. Adjust seasoning if needed, remembering that Adasi should be savoury but not heavy. Continue simmering for another 10 to 15 minutes until the lentils are tender.
- For a thicker consistency, gently mash some of the lentils and potato against the side of the pan using a spoon. If you prefer it looser, add a small splash of hot water and stir well before moving to the final step.
- Remove the stew from the heat and allow it to rest for 5 minutes so the flavours settle. Serve warm, drizzled with olive oil and accompanied by flatbread or a squeeze of lemon to brighten the dish.
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