Adasi: Iranian Lentil and Rice Soup

Step 1

Cut the onion lengthwise from root to tip into two halves, then cut each half crosswise into thin half-rings about 1/4 inch thick, so you have a pile of separated onion slices.

Step 2

Heat 3 tablespoons olive oil in a large pot over medium heat until it shimmers and moves quickly when you tilt the pot, about 1 minute.

Step 3

Add the onion slices and stir with a wooden spoon, coating them in oil, then cook without stirring for 2 minutes so they make contact with the hot bottom.

Step 4

Stir the onions once every 30 seconds until they turn deep golden brown and smell sweet and caramelized, about 8 to 10 minutes total.

Step 5

Add 1 teaspoon turmeric to the onions and stir for 30 seconds until the smell becomes stronger and more fragrant.

Step 6

Pour in 6 cups water and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pot, stirring constantly for 10 seconds.

Step 7

Add 1 cup rinsed red lentils and 0.5 cup rinsed rice, stir well to combine, then bring to a boil over high heat, about 3 to 4 minutes.

Step 8

Reduce heat to low and simmer uncovered, stirring every 2 minutes to prevent sticking, until the lentils and rice are soft and falling apart, about 12 to 15 minutes.

Step 9

Taste the soup and stir in salt and pepper until it tastes savory and balanced to you.

Step 10

Ladle the soup into bowls and serve hot, letting it cool slightly before eating so you don't burn your tongue.