Adasi (Persian Lentil Soup with Golpar)

• 2 cups (about 380 g) small brown or green lentils, soaked
• 2 litres water, much of it absorbed or boiled off
• 1 large onion, very finely chopped
• vegetable oil for frying the onion (about 6 tbsp)
• 1 tsp turmeric
• ½ tsp ground black pepper
• 1 tbsp tomato paste (optional)
• salt to taste
• golpar (ground Persian hogweed seed), to sprinkle
• Lemon juice: lemon or Seville orange juice, to serve

Method

The cook speaks Persian; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.

1. Pick over and rinse the lentils, then soak them in cold water for 4–5 hours (at least 2–3), changing the water once or twice. 0:35
2. Drain the lentils into a pot with 2 litres of water. Bring to the boil with the lid ajar so it does not boil over, then cook about 30 minutes on steady medium heat. 0:58
3. Chop the onion very finely, then fry it in hot oil until golden. 1:38
4. Salt the lentils and cook another 15–30 minutes until completely tender; if you need more liquid, add only boiling water. 2:22
5. Stir 1 tsp turmeric into the golden onion and fry for a minute, then add the black pepper and tomato paste and fry until the paste darkens a little. 2:57
6. Stir the onion mixture into the lentils, cover and simmer gently 20–30 minutes until the excess water is absorbed and it turns thick and glossy. 3:50
7. For extra body, blend or mash a ladle of the lentils and stir it back in; simmer 2–3 minutes more. 4:37
8. Serve hot, sprinkled with golpar, with a squeeze of lemon or Seville orange. 5:25

Tip. A classic Iranian breakfast and winter supper, usually with warm flatbread; on its own it is gentler on blood sugar. Serves 6 is our estimate. Chicken or meat stock can replace the water; a knob of butter on top is optional.

The method is a summary in our words — the video shows every step.