Persian cooking: recipes · Ash & soups
Ash-e Sak آش ساک
Spinach stew from Kerman with rice, pulses and yogurt; light and green.
Ingredients
- 475 g basmati rice
- 475 g chickpeas (cooked)
- 380 g brown or green lentils
- 4¾ tsp turmeric
- 2850 g spinach
- 4¾ bunch fresh coriander
- 950 g plain yogurt
- 9½ onions
- 9½ tbsp dried mint
- 28½ tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Boil the rice and lentils with 1.5 l water and turmeric for 30 minutes.
- Add the chopped spinach, coriander and chickpeas and simmer for 20 minutes. Season.
- Serve with a dollop of yogurt.
- For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).