Recipe: Dal Adas,A�Lentil Stew from the South of Iran
This red lentil stew a�� Dal Adas a�� is insanely delicious and holds a special place in my heart. It’s something I make almost weekly and it’s one of the few Persian dishes I can whip together quickly with the utmost confidence a�� most other Persian recipes require more calculated, concentrated technique. It’s a simple lentil “khoresht” (the standard word for “stew” in Farsi) from the south of Iran. The dish is noticeably inspired by Indian dal; it made its way to Iran thanks the many Indian merchants who’ve done trade at the southern port cities.
Ingredients: basmati rice, tomatoes, white onions, potatoes, garlic, red lentils, mushrooms, tomato sauce (Not pictured: salt, pepper, broth/water, and optional lime & turmeric)
My mom taught me this recipe and my grandmother taught it to her. From her adolescence until today, my mom’s been the perennial feminist, rebel, and artist. Before I was ever so much as a glimmer in her eye, she was off getting multiple college degrees in Iran, traveling through Europe, perfecting her disco hustle, and working in the office of The Queen. Throughout it all, she’s always made this recipe as an easy go-to that satisfies.
It’s hearty enough to fill your belly with warmth and sustenance, and you can make a huge pot to enjoy for multiple meals. In a total maverick move, my mom once put mushrooms in her Dal Adas and never looked back. It defied history’s rote recipe, but we’re all for modernizing around here! In fact, some people make this as a tangy & spicy dish, with tamarind paste, more lime than we prescribe, and lots of pepper. But alas, my mom and I are here to break from those rules 🙂
My favorite thing about this recipe is that it’s so versatile. Serve it over rice and it stands alone; add more liquid and it becomes a soup; use less liquid and treat it as a side; top it with an egg and suddenly it’s breakfast; replace the potatoes with quinoa and make it even healthier.
My mom taught me to chase my bliss; for me, my bliss is creating (and eating!) delicious things. If you end up making this recipe, let me know how you change things up to make it your own!
- 1 1/2 cups red lentils
- 1 large onion, diced
- 3 cloves of garlic, minced (I will not judge if you choose to double this)
- 8 ounces white mushrooms*, sliced or quartered
- 1 tablespoon oil of choice (I use grapeseed oil)
- 4 medium potatoes**, cut in 1-inch pieces
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of diced tomatoes
- 2 cups of hot water or vegetable broth
- 1 tbsp of turmeric (optional)
- 1 squeeze from half a lime (optional)
- Red pepper flakes (optional, if you like it spicy)
- Salt & pepper
- 1 cup of Basmati rice
- 2 cups of water
- 1 tbsp of oil
- Pinch of salt
- Rinse rice under cold water until it runs relatively clear (water will be foggy at first, but will clear up after a bit of rinsing, though not 100% clear)
- Add all ingredients to rice cooker and cook until complete
- Rice will be cooked when all water has evaporated and rice is fluffy, not sticky
- Rinse rice as instructed above
- Bring water to boil in saucepan or small pot with lid
- Add rice & salt once water has boiled, and let it continue to boil with the rice for 10 minutes
- After ten minutes, drain water and set rice aside
- Add oil to the bottom of the pot
- Add rice back to the pot and cover, over medium heat for 10 minutes
- After 10 minutes, remove lid and cover the pot with two layers of paper towels before putting on the lid to absorb the steam slower
- Let rice cook for 15-20 minutes (no touching!)
- Rice will be cooked when all water has evaporated and rice is fluffy, not sticky
- In this method, you'll end up with a layer of crunchy rice at the bottom of the pot; this is a highly coveted treat called "tahdig" and – if done right – you'll be fighting over it!
- Heat grapeseed oil in a stock pot on medium-high heat
- Add diced onions & minced garlic and cook for 5 minutes, covered, until translucent but not brown
- Add mushrooms and cook until tender
- Season with salt, pepper, and optional turmeric
- Add lentils and coat lentils with the cooking oils/liquid, let sit for one minute (add more oil if the lentils stick to the pot a lot)
- Add potatoes, water OR broth, tomato sauce, and diced tomato with its juices
- Increase heat to medium-high and let mixture come to a boil
- Once boiling, add optional squeeze of lime & red pepper flakes, and reduce heat to medium-low
- Let stew for about 20 minutes, stirring occasionally
- Add salt & pepper taste, if necessary
- Stew is complete when lentils & potatoes have cooked thoroughly, and the dish is more thick than watery
- Serve stew over rice, and enjoy!
- *You can certainly use cremini mushrooms, but I prefer the texture of a basic white mushroom for this recipe.
- **Feel free to pick your favorite potato or whatever kind you have on hand. I used red-skinned potatoes, but have also used peeled Idaho potatoes or yellow potatoes. I just wouldn't recommend sweet potatoes or yams for this dish.
Magda
March 28, 2015
it sounds delicious! I need to try it soon.
Melody
April 1, 2015
Thanks, Magda! Let me know how it turns out 🙂