Other savoury dishes
Dal Adas
دال عدس
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- dal lentils 140 g
- onion 200 g
- garlic 25 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean, chop, or otherwise prepare dal lentils, onion, garlic, spices as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: boil / simmer/sauté.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Cook the legumes until fully tender without unnecessarily breaking them down. Strongly acidic ingredients and heavy salting are best added after the legumes have begun to soften.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 355 kcal |
|---|---|
| Protein | 22 g |
| Fat | 15 g |
| Carbohydrate | 33 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0049 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods