SAEDNEWS: Rishteh Adasi is one of Iran’s classic and flavorful dishes, originating from the Kurdistan province. Across different cities in this region, it is prepared using a variety of ingredients. For a complete, step-by-step guide to making Rishteh Adasi, continue reading.
Adasi, or lentil stew, is one of Iran’s delicious and nutritious dishes. As the name suggests, it is made primarily with lentils. Similar to wheat halim and kaleh pacheh, adasi is a warming dish often served for breakfast.
With the ingredients in this recipe, you can make enough adasi for 4 people. If you want to prepare more or less, simply adjust the quantities accordingly.
Lentils: 1 cup
Salt, pepper, turmeric, dried mint, and oregano: to taste
Small broken noodle pieces (reshteh): ½ cup
Onion: 1
Rinse the lentils and soak them in water for several hours. Then, cook them with enough water until mostly tender.
In a separate pan, sauté one chopped onion until golden. Add turmeric, pepper, dried mint, and oregano, then stir this mixture into the lentils.
Chop the noodles into small pieces and add them to the stew. Simmer on low heat until the noodles are cooked and the stew thickens slightly.
Remove from heat and serve in your desired dish.
Avoid buying bulk lentils as they may cook unevenly. Always use packaged lentils and check for intact packaging without holes or wrinkles.
Lentils should remain submerged during soaking; they should not float to the surface.
Do not soak lentils for more than 24 hours, as they may turn mushy during cooking.
For faster and better cooking, sauté onions in oil first, then add the lentils and water.
Add spices at the end of cooking to preserve their aroma and flavor.
Using cumin and golpar (Persian angelica seeds) enhances the taste. If using golpar, a splash of vinegar can complement it.
For extra flavor, you can add chicken stock or vegetable broth.
If the stew dries out during cooking, add boiling water.
If the adasi becomes too salty, add a potato to balance the taste.
Never add meat to adasi; it’s traditionally vegetarian.
Optional: dice potatoes and add them to the stew for extra thickness and flavor.
The consistency should be thick, similar to a hearty soup, but not as dense as halim.
