Dal Adas (دال عدس) — Persian Red Lentil & Potato Stew with Dried Lime

• 250 gRed lentils (rinsed until water runs mostly clear)
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 45 mlOlive oil (divided)
• 40 gTomato paste (about 2 tablespoons)
• 2 tspGround turmeric
• 1.5 tspGround cumin
• 1 tspGround coriander
• 450 gPotatoes (peeled and cut into 2 cm cubes)
• 2Dried limes (pierced 6–8 times each with a skewer)
• 1200 mlWater (plus more as needed for consistency)
• 2 tspFine sea salt (add gradually to taste)
• 0.5 tspBlack pepper (freshly ground)
• 15 mlLemon juice (optional, to brighten at the end if needed)

Instructions

1. 1

   Rinse the red lentils in a fine-mesh sieve for 30–60 seconds until the water runs mostly clear, then drain well. Pierce each dried lime 6–8 times so it releases flavor without bursting. Peel and cube the potatoes to 2 cm pieces, keeping them in cold water to prevent browning.

2. 2

   Heat 30 ml olive oil in a heavy pot over medium heat (about 175°C pan temperature). Add the diced onion and cook 10–12 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook 45–60 seconds until fragrant, reducing heat if it starts to color.

3. 3

   Add the tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Stir in turmeric, cumin, and ground coriander and toast for 30 seconds. This brief toasting deepens the stew’s earthy flavor and helps the spices bloom in the oil.

4. 4

   Drain the potatoes and add them to the pot, stirring for 1 minute to coat with the spiced onion base. Add the rinsed lentils, 1200 ml water, salt, and black pepper. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer (small bubbles).

5. 5

   Add the pierced dried limes, partially cover the pot, and simmer 25 minutes, stirring every 6–7 minutes to prevent sticking. Skim any foam if needed. If the stew thickens too quickly, add 60–120 ml water at a time to keep it spoonable rather than dry.

6. 6

   Continue simmering 10–15 minutes more, uncovered, until the potatoes are tender and the lentils have mostly broken down into a creamy base. Taste the broth near the end: if the dried limes have made it sharply bitter, remove them immediately and discard.

7. 7

   Finish by stirring in the remaining 15 ml olive oil for a rounder mouthfeel. If you want extra brightness, add 15 ml lemon juice and simmer 1 minute. Rest the stew off heat for 10 minutes to thicken naturally, then adjust salt to taste before serving hot.