Persian cooking: recipes · Ash & soups

Ash-e Tareh آش تره

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

⏱ 90 min · vegetarian

Ingredients

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  • 225 g yellow split peas
  • 225 g basmati rice
  • 2¼ tsp turmeric
  • 6¾ bunch leek or spring onions
  • 2¼ bunch flat-leaf parsley
  • 4½ eggs
  • 4½ onions
  • 4½ tbsp dried mint
  • 13½ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

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