Name: Sharbat Adas
Ingredients: 1 cup adas akhdar; 3 tomatoes; 3 garlic; ½ onion; ½ spoon kammoon hoot; 1 spoon salt

Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Sharbat Adas

Time15 minutes

Ingredients

Directions

Prepare

Put the lentils in water and let soak for a while.
Drain and add to a pan with tomatoes.
Add garlic and a lot of water, then heat.

Make the soup

In a separate pan, heat oil.
Add onion, cumin, and salt, and some water, then fry for 10 minutes.
Add the lentils to the pan and cook over low heat for 15 minutes.
Serve with lemon.

Nutrition, whole recipe (rough)

70Calories

2 gProtein

0 gFat

16 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Garlic + oniontop 1% of all pairs

Smell alikestrong

Cooked together29,058 recipes

Shared aroma: furaneol (caramel, strawberry).
Tomato + garlictop 3% of all pairs

Smell alikemoderate

Cooked together14,076 recipes

Shared aroma: furaneol (caramel, strawberry).
Tomato + oniontop 8% of all pairs

Smell alikemoderate

Cooked together20,633 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Adas akhdar: Forms the main body of the soup and gives it a thick, soft texture as it cooks.
Tomatoes: Add acidity and moisture, helping to build the soup's base flavour.
Garlic: Adds a sharp, aromatic flavour that mellows as the soup cooks.
Onion: Fried in oil, it turns sweet and savoury, adding depth to the soup.