hello to all of the persian food lovers!
i mentioned adasi on mondas blog and wanted to clarify and see if anyone else does anything interesting to their adasi.
of course, when you cook so much, amounts become a bit difficult to provide, but if you have any questions or comments please let me know. i will be glad to be of some help.
adasi is so delicious and nutritious, especially during the cooler months OR if you have a bunch of men who have been drinking 🙂
in my adasi i use:
adas… lentils, brown
the leaves on the stalks of celery
the tender hearts of celery
oil or butter
golpar (if you like it)
i usually saute the onion and garlic in some butter or your oil of preference if you prefer. i find that butter gives it an extra layer of flavor. for half a bag of lentils, i usually use one large onion and a few cloves of garlic. saute them until tender, but not too brown. then add the chopped celery leaves and the tender hearts of celery. the smell will be great!
then add the lentils and stir. add some water to totally cover the lentils. please keep an eye on them because they absorb the water quickly and you probably have to add some more at various times. at this time you can add the salt and pepper and saffron. i like to use sea salt and freshly ground pepper to taste. let this cook for a while. if you like, you can add half water or half beef/chicken stock. there is a great beef bouillon paste in a jar called “better than bouillon” and you can add one or two tablespoons.
once you let it cook for a while, you can then add a tablespoon or two of tomato paste to thicken it up and give it some color.
the longer it cooks the better it tastes, but make sure to keep it on low and use a non stick pot if possible, stirring the lentils so they dont stick. you can serve it with golpar on the side for those who like it… i personally do not care for golpar.
this recipe is great on a cold day or as an appetizer of sorts if everyone is drinking. it also makes a nice hearty breakfast. it is good also because if you are a vegetarian you can make it totally meat free. if you want to make a big pot, it freezes well also.
if you have any comments or questions, please let me know. if you have any other ingredient suggestions please post those also! enjoy 🙂