Persian Recipes and Tips for Foodies: Adasi

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Persian Recipes and Tips for Foodies: Adasi
by sarshar45
01-Apr-2009
 

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

onion

garlic

the leaves on the stalks of celery

the tender hearts of celery

salt

pepper

saffron

tomato paste

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 :)

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a beautiful way to start the day...

by sarshar45 on Fri Apr 03, 2009 11:40 AM PDT

jaleho thanks i can just picture starting the day like that (and not wanting to do anything else the rest of the day ;))


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Jaleho

I love adasai

by Jaleho on Fri Apr 03, 2009 06:29 AM PDT

And I have never had it your way either. It sounds differently delicious and I will try it this very night.

For those going to Iran, try it early morning going to kooh, ghavehkhaneh sevvom ;-) It is beyond delicious, it is clean, with a fresh lime cut next to it, and tookhm morg v gojeh swimming in butter on its other side....but of course the best part is sitting outside on those takht choobi by the little brook and watching the sunrise in Alborz.


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khorak e loobia is also good

by sarshar45 on Thu Apr 02, 2009 08:52 PM PDT

hi anonymous2010...

khora e loobia is also delicious and full of flavor. it is very easy to make. i usually saute a small onion and some garlic with some butter or oil. after they are softened, you can add two cans of dark red kidney beans (you could also use dried beans, but make sure to soak them overnight.... they will take longer to cook). add enough water to cover the beans and simmer them for a while to soften them a bit. add some salt and pepper and some saffron if you like.

 

in the meantime, fry/caramelize an onion or two. they should cut into strips and fried to a golden brown, but watch them carefully so they do not burn.

when the beans seem to be done, you can add the fried onions and a spoon or two of tomato paste. i dont care for golpar, as i said, but you can put golpar on the side and anyone can add it to their own bowls.

i have also seem some people add some freshly squeezed lemon.

i think i will make some this weekend.... it is definitely hearty and easy to make and cheap.... but DELICIOUS!

let me know if you have any questions!


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Thanks

by Anonymous2010 (not verified) on Thu Apr 02, 2009 10:43 AM PDT

My mother used to make this dish during the winter and I loved it. I’ll try it this weekend. She also used to make what I remember was khorak lubia (red beans without meat). Do you have a recipe for that?


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about the shirazi adasi....

by sarshar45 on Wed Apr 01, 2009 07:26 PM PDT

hi tahirih... try the recipe i provided and see how you like it. i guarantee it is delicious. do not use the hard pieces of the celery, only the very soft hearts and the leaves. one of the best parts about persian food is that you can tweak recipes and make them your own.

in shiraz, they dont even call it adasi.... the adas and cabbage dish is called  yakhni adas kalam.


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Tahirih

I agree with Irandokht about garlic in adasi

by Tahirih on Wed Apr 01, 2009 06:37 PM PDT

With all due respect, but adasi does not have garlic, and only spice is turmeric. No tomato paste and celery either. lots of fried onions though makes it tasty.

Different parts of Iran make it different though. I have a Shirazi friend that puts cabbages in her adasi. I love cooking, and will try your recipe to see how it turns out.

Tahirih


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irandokht....

by sarshar45 on Wed Apr 01, 2009 04:39 PM PDT

isnt garlic/seer good in everything??? ;)

at least that is my cooking philosophy (sweets are an exception though....)

 

you are most welcome!


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IRANdokht

Thanks

by IRANdokht on Wed Apr 01, 2009 04:10 PM PDT

I have never heard of garlic in adassi, but I'll take your word for it, because if you're the same "Sarshar" that I know from my past life, or even related to her, you know how to cook!

:o)

IRANdokht


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