Adasi (عدسی) is a traditional Iranian dish made from lentils. It is especially popular as a hearty and warming breakfast. It is characterized by its simple preparation, nutritional value, and delicious taste, which combines the soft texture of cooked lentils with aromatic spices (particularly cinnamon).
Adasi is one of the most common breakfast dishes in Iranian households and restaurants and is especially popular during the colder months of the year.
The main ingredients for making adasi are lentils, onions, turmeric, salt, pepper, oil, and water. It is not a complicated recipe.
Adasi is served hot with fresh Iranian bread such as lavash or sangak. Before serving, it is often drizzled with fresh lemon juice, which pleasantly enhances the flavor of the lentils, and sprinkled with cinnamon. A small amount of butter can also be added.
Adasi comes in various regional variations, differing mainly in the spices and additional ingredients used. For example, you might encounter adasi with potatoes, adasi with tomatoes, or a spicier version.
Eating adasi for breakfast reflects the Iranian tradition of starting the day with warm and filling meals. Due to its simplicity, availability of ingredients, and satiating nature, adasi has spread across all social classes and has become one of the symbols of Iranian breakfast.
A large portion of adasi with fresh bread, a bowl of herbs (sabzi khordan), perfectly pickled cucumbers, and tea with sugar nabat cost me 1,100,000 IRR (1.20 EUR) at a breakfast restaurant in Yazd.
Bon appétit!
