Adasi (Persian Breakfast Lentils with Caramelized Onions & Mint)

Name: Adasi (Persian Breakfast Lentils with Caramelized Onions & Mint)
Total time: 1 h
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 lb brown or green lentils, rinsed; 3 yellow onions, thinly sliced; 2 garlic cloves, minced; 2 lemons, in wedges; 6 pitas or flatbreads, warmed; 4 tbsp oil; 1 tsp turmeric; 1 tsp cumin; ½ tsp cinnamon; 2 tsp dried mint; salt; pepper

BreakfastPersian60 minServes 6565 kcal26 g protein

Iran's cozy winter breakfast: brown lentils simmered with turmeric and cumin until thick and porridge-like, topped with sweet fried onions, dried mint and a squeeze of lemon, and scooped up with warm flatbread.

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Ingredients

1 lb brown or green lentils, rinsed
3 yellow onions, thinly sliced
2 garlic cloves, minced
2 lemons, in wedges
6 pitas or flatbreads, warmed

From your pantry: 4 tbsp oil, 1 tsp turmeric, 1 tsp cumin, ½ tsp cinnamon, 2 tsp dried mint, salt, pepper.

Instructions

Warm 1 tbsp oil in a large pot over medium heat and cook 1 sliced onion until soft, 5 minutes. Stir in the garlic, turmeric, cumin, cinnamon, 1½ tsp salt and some pepper for 30 seconds.
Add the lentils and 8 cups water, bring to a boil, then cover partly and simmer gently until the lentils are very soft and starting to fall apart, 40 to 50 minutes. Add water if it gets too thick.
Meanwhile, fry the remaining onions in 3 tbsp oil over medium heat, stirring often, until deep golden and sweet, 20 to 25 minutes. Take off the heat and stir in the dried mint.
Mash some of the lentils against the side of the pot so it thickens to a loose porridge, and season with salt.
Ladle into bowls, top with the onions, and serve with lemon wedges and warm bread.

Tip: Make it the night before; it thickens overnight and reheats perfectly with a splash of water. Iranian cooks often add a pinch of golpar (ground hogweed seed), sold at Persian markets.