I’ve seen a lot of recipes call for substituting fresh limes or lemon for the dried onesin, but I think the use of dried limes is the key to setting Shorbat Adas apart from other lentil soups like its Indian counterpart Masoor Dal. That’s because the

A traditional Iranian rice and lentil polow (pilaf) is cooked with a crusty, delicious layer of rice on the bottom. The saffron-scented rice and lentils are garnished with fried onions, raisins, and chopped dates.

Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and u