Sabrina ghayour's persian "adassi" lentil stew
Ragout and stew
Adapted from Sirocco by Sabrina Ghayour (Clarkson Potter, 2015). Here's what Ghayour says of the recipe: <br /> <br />“This is a hearty dish that we Iranians enjoy in the cold and snowy winters of Iran, although I first ate it in Switzerland when my aunty Nini cooked it for me. Her version, which I have been cooking for more than 20 years, is another great one-pot dish. (It differs in that the curry powder is slightly different.) The amount of flavor, considering how few ingredients are involved, always surprises me. It gets better and better the longer you keep it, as the flavors intensify. You can eat it as a soup, or make it thicker for a stew. Serve with crusty bread and enjoy." <br /> <br />She has you mix the tomato paste, curry powder, and salt with a bit of water, but I found the stew more flavorful without it.
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