Persian cooking: recipes · Ash & soups

Ash-e Sak آش ساک

Spinach stew from Kerman with rice, pulses and yogurt; light and green.

⏱ 75 min · vegetarian

Ingredients

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  • 650 g basmati rice
  • 650 g chickpeas (cooked)
  • 520 g brown or green lentils
  • 6½ tsp turmeric
  • 3900 g spinach
  • 6½ bunch fresh coriander
  • 1300 g plain yogurt
  • 13 onions
  • 13 tbsp dried mint
  • 39 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Boil the rice and lentils with 1.5 l water and turmeric for 30 minutes.
  2. Add the chopped spinach, coriander and chickpeas and simmer for 20 minutes. Season.
  3. Serve with a dollop of yogurt.
  4. For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).