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Rice and vegetable aash with puy lentils

Name: Rice and vegetable aash with puy lentils
Total time: 55 min
Ingredients: olive oil for frying; onions 2 large, finely chopped; flat-leaf parsley a large bunch, finely chopped; coriander a large bunch, finely chopped; garlic 5 large cloves, crushed; unsweetened tamarind paste 1 tbsp; paprika 2 tsp; tomato purée 3 tbsp; butter 75g; plain flour 1 heaped tbsp; vegetable stock 1 litre; basmati rice 100g; dried puy lentils 100g; dill a small bunch, finely chopped; spring onions a bunch, thinly sliced

55 minutes
serves 6-8
Easy

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

Published: April 29, 2019 at 5:13 pm

Ingredients

olive oil for frying
onions 2 large, finely chopped
flat-leaf parsley a large bunch, finely chopped
coriander a large bunch, finely chopped
garlic 5 large cloves, crushed
unsweetened tamarind paste 1 tbsp
paprika 2 tsp
tomato purée 3 tbsp
butter 75g
plain flour 1 heaped tbsp
vegetable stock 1 litre
basmati rice 100g
dried puy lentils 100g
dill a small bunch, finely chopped
spring onions a bunch, thinly sliced

Method

Step 1

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.
Step 2

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.
Step 3

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.