Persian dal - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Persian dal By You Magazine - September 6, 2018 Persian dal, a vegetarian dish, is easy to make and very tasty. Although it looks a little like Indian dal, the combination of ingredients is quite different. Dal adas originated in the city of Bushehr in the south of Iran, on the Persian Gulf. It is usually served with Persian rice. Atoosa Sepehr SERVES 4 3 tbsp vegetable or light olive oil 3 large onions, finely chopped 1 large bulb of garlic, cloves separated and crushed ½ tbsp ground turmeric ½ tsp ground cumin ¼ tsp ground cinnamon 200g red lentils, rinsed 750ml vegetable stock 1 large potato (about 250g), peeled and chopped into roughly 1cm cubes 30g tomato purée 2 tbsp fresh lime juice ¼–1 tsp chilli powder Salt Chopped fresh coriander and red chilli to garnish (optional) 1. Add the oil and onions to a large pan on a medium heat and fry for 10–12 minutes, stirring occasionally, until soft and beginning to turn golden brown. 2. Add the garlic and cook for 3 minutes, stirring constantly. 3. Add the turmeric, cumin and cinnamon and stir for 30 seconds before adding the lentils and mixing well. Add the stock, stir, and bring to the boil. Reduce the heat to the lowest setting, cover with a lid and simmer for 15 minutes. 4. Add the potatoes, give it a good stir, put the lid back on and cook for a further 20–25 minutes or until the potatoes are tender, stirring every now and then to prevent the ingredients from sticking to the bottom of the pan. 5. Add the tomato purée, lime juice and chilli powder to taste and stir well. Taste and add salt if needed. Cook on a medium heat for a couple of minutes without the lid (if the texture is too thick, add a little boiling water). Scatter over some chopped coriander and chilli, if using, and serve. Recipe from From a Persian Kitchen – Authentic Recipes & Fabulous Flavours From Iran by Atoosa Sepehr, published by Robinson, £26 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved