While still on my Persian cooking kick, I decided to also make some Persian style lentils, also known as adasi (lentils) stew. I soaked some brown lentils overnight, chopped up onions and garlic, and then simply used turmeric, cumin, and cinnamon to spice the lentils and simmered them for about 45 minutes. And when I seasoned and did a taste test, I just thought… wow. This is so warm and hearty tasting, and there’s no animal product in it at all. And though turmeric, cumin, and cinnamon are all spices that cross both Persian and Indian cultures, the resulting flavor is so, so different than any Indian dal you would ever eat, home cooked or at a restaurant. I was texting this with my Persian friend, who also agreed how interesting it was, while also nothing that at one time, they are all one empire. Then, they broke off and developed their own techniques and ways of cooking that are slightly the same, yet different.

I occasionally still meet people who are anti beans, who think beans are gross, give you gas, and should be avoided. I really think that if they had a lentil stew like this Persian version that they would be hard pressed to say it was revolting.