Ash-e Tareh آش تره

Name: Ash-e Tareh
Total time: 90 min
Yield: 4
Cuisine: Persian
Ingredients: 100 g yellow split peas; 100 g basmati rice; 1 tsp turmeric; 3 bunch leek or spring onions; 1 bunch flat-leaf parsley; 2 eggs; 2 onions; 2 tbsp dried mint; 6 tbsp oil; salt (to taste); black pepper (to taste)

Simple leek and herb stew with rice, split peas and egg, from Tehran and Isfahan.

⏱ 90 min · vegetarian

Ingredients

500 g yellow split peas
500 g basmati rice
5 tsp turmeric
15 bunch leek or spring onions
5 bunch flat-leaf parsley
10 eggs
10 onions
10 tbsp dried mint
30 tbsp oil
salt (to taste)
black pepper (to taste)

Method

Boil the split peas with 1.5 l water and turmeric for 30 minutes, add the rice and simmer for 20 minutes.
Add the finely chopped leek and parsley and simmer for 20 minutes. Season.
Beat the eggs and pour in while stirring.
For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).