To say that aash is merely a soup would be underselling it – this hearty staple of Persian cuisine is always herb- based but there are many varieties: some with meat, some with barley, rice, tomato or pomegranate molasses. It’s the best comfort food on a cold day. This is Sabrina Ghayour's Western version but still every bit as delicious
Ingreadient
- olive oil for frying
- 2 large onions, finely chopped
- a large bunch flat-leaf parsley, finely chopped
- a large bunch coriander, finely chopped
- 5 large cloves garlic, crushed
- 1 tbsp unsweetened tamarind paste
- 2 tsp paprika
- 3 tbsp tomato purée
- 75g butter
- 1 heaped tbsp plain flour
- 1 litre vegetable stock
- 100g basmati rice
- 100g dried puy lentils
- a small bunch dill, finely chopped
- a bunch spring onions, thinly sliced
Direction
- Pour in enough olive oil to coat the base of a large pan and put over a medium heat. Cook the onions for a few minutes until softened, without browning. Add the parsley and coriander, and cook them down for a few minutes until wilted. Stir in the garlic and cook for a few more minutes until soft and translucent, again without browning.
- Stir in the tamarind, paprika, tomato purée and butter, then add the flour and mix well. Fry for a few minutes, then pour in the stock and 1 litre of cold water, and season generously. Bring the contents of the pan to a rolling boil, then stir in the rice and lentils. Reduce the heat and simmer, without a lid, for 25-30 minutes or until the rice and lentils are cooked. If the soup seems too thick, add some boiling water (up to 300ml), a little at a time, until you reach a desired consistency.
- Season, then serve immediately (it will continue to absorb more liquid if left to sit too long) with the dill and sliced spring onions scattered on top.
