Persian cooking: recipes · Ash & soups
Ash-e Sak آش ساک
Spinach stew from Kerman with rice, pulses and yogurt; light and green.
Ingredients
- 525 g basmati rice
- 525 g chickpeas (cooked)
- 420 g brown or green lentils
- 5¼ tsp turmeric
- 3150 g spinach
- 5¼ bunch fresh coriander
- 1050 g plain yogurt
- 10½ onions
- 10½ tbsp dried mint
- 31½ 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).