DISH RESEARCH · Main dish
Dal Adas Abadani
Also known as: Abadan Red Lentil Stew, Khuzestani Dal Adas
Abadani-style red lentils and potato with tomato paste and dried lime.
About Dal Adas Abadani
Dal adas Abadani is a red-lentil stew associated with Abadan and Khuzestan in southern Iran. Mery’s home-style version includes potato, tomato paste and dried lime.
Onion and garlic bring savoury depth, with turmeric and black pepper adding warm seasoning. The dried lime gives a distinct sour note against the earthy lentils.
The lentils and potato form a thick, mashed stew. Optional potato sticks add a contrasting garnish; the author suggests rice, sour orange and spring onion alongside.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Dal Adas Abadani
Mery’s Abadani red-lentil stew with dried lime.
- Red lentilsBase
- Dried limeSeasoning
- OnionAromatic
- Tomato pasteSeasoning
- GarlicAromatic
- TurmericSeasoning
- Black pepperSeasoning
- PotatoBase
- Potato sticksGarnish · OptionalIngredient page not linked
- WaterLiquid
- Cooking medium for fryingCooking mediumIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Red lentils: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Dried lime: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Tomato paste: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Turmeric: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Potato: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Potato sticks (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Optional potato-stick garnish; preparation and any frying medium unspecified
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Cooking medium for frying: Recipe-specific ingredient evidence; Allergen details unconfirmed. Frying appears in method; medium is not named, so no botanical oil or allergen identity assumed
Recipe-specific unresolved details
- Frying medium and potato-stick garnish preparation are unspecified.
- Rice, sour orange and spring onion are serving suggestions rather than required stew ingredients.
- No source-supported major-allergen positive is established; this is not an absence claim.
Origins & food traditions
The author names the dish as Abadani style and explicitly identifies it with Khuzestani cooking.
Countries
- Iran
- IranCatalogue link pending review
Cuisines & regions
- Khuzestani cuisine
- Khuzestani Arab CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.