How to Make Adasi (Iranian Breakfast Style)
Adasi is one of the most nutritious and common Iranian breakfast dishes. It is usually served in hotels as a strong and reliable breakfast option and is widely loved. Many people also enjoy it as a light meal or a simple dinner.
This hearty breakfast is typically served with whole lentils, but in some cities of Iran, such as Isfahan and Khuzestan, this is mashed using a mortar, hand blender, or food processor and served in a pureed form. Choosing between the chunky or pureed version completely depends on personal taste.
**What makes this breakfast so appealing is the amount of energy and nutrients it provides for your body. It is a truly nourishing breakfast that, if served to your child before school, can provide enough energy for studying and daily activities.
I even remember that during one of my trips to Georgia, this delicious dish was served for breakfast at a restaurant. It was always one of the first trays to be completely empty. To enjoy this breakfast, I had to wake up early—otherwise it would be gone and I would miss it.**
A Journey Through Iranian Home Cooking
On this website, I will be sharing a wide variety of Iranian dishes with you—from Ghormeh sabzi and Khoresh Gheimeh to different types of rice dishes and regional specialties. Your support through subscribing to the newsletter truly motivates me. If you try any of these recipes, please let me know and share your thoughts about the flavors with me.
4
servings2
hours40
minutes30
minutesIngredients
Lentils 400 g (about 2 US cups)Potatoes 2 medium (about 300 g total)
Onion 2 medium (about 300 g total)
Turmeric 1 teaspoon
Black pepper ½ teaspoon
Butter 30 g (2 tablespoons)
Salt to taste
Lemon juice or sour grape juice verjuice (optional) to taste
Golpar Persian hogweed (optional) to taste
Directions
- Step 1: Preparing the Lentils
To make homemade adasi, first sort the lentils carefully to remove any impurities. Some types of lentils, especially those bought in bulk, may contain small stones. Wash them thoroughly, then soak them in water for 3 to 4 hours. - Step 2: Preparing the Base
Slice the onions thinly and cook them using the caramelized onion method (the method is explained in a separate article). Once the onions are well caramelized, add the spices and tomato paste. Sauté the tomato paste briefly with the onions to remove its raw taste. Then add tow to three glasses of boiling water to the onion and tomato mixture. - Step 3: Cooking the Lentils
Drain the soaked lentils and add them to the pot. Let the lentils cook until they are halfway tender. - Step 4: Adding the Potatoes
Wash the potatoes and dice them into small cubes. Add them to the partially cooked lentils and allow everything to cook together until the lentils and potatoes are fully cooked and well combined. - Final Flavoring
To enhance the flavor of adasi, you may add a little butter and golpar (Persian hogweed). Always add salt at the end of cooking. For extra flavor, a small amount of lemon juice or sour grape juice (ab-ghooreh) can also be added.
If you prefer the Isfahani-style version, after the adasi has rested for 10 minutes, mash it using a hand masher or electric blender until it reaches a smooth, pureed texture.
Enjoy your meal.
Notes
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What You Should Not Do When Cooking Adasi
- Do not add salt too early; always add it at the end of cooking.
- If you prefer adasi in pureed form, do not over-blend it, as it will become sticky, heavy, and unpleasant.
- If you need to add water during cooking, always use boiling water, not cold water.
- Avoid using too many spices, as they overpower the natural flavor of lentils.
- Before serving, let the adasi rest for 10 to 15 minutes so it becomes fully settled and flavorful.
- Do not mash the adasi immediately after cooking. Mash it only after resting, otherwise it may develop a sticky texture.
