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Aash-e reshte

This soup, from Yasmin Khan’s Saffron Tales, is delicious and also very filling – perfect for lunch on a cold day and a lesson in how to use dried herbs.

Aash-e reshte – serves 4 to 6

  • 3 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 150g green lentils, rinsed
  • ½ tbsp turmeric
  • 2 tbsp dried dill
  • 1 tbsp dried mint
  • 1 tbsp dried coriander
  • 1 tbsp dried fenugreek leaves (methi)
  • 500ml water
  • 1 litre good chicken stock or veg stock
  • 100g spaghetti, broken in half
  • 200g spinach, roughly chopped
  • 25g bunch chives, finely chopped
  • juice of ½ lemon
  • 1 ½ tbsp soy sauce
  • 3 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

For the toppings:

  • 1 medium onion, finely sliced into half-moons
  • 2 tbsp flour
  • ½ tsp sea salt
  • 3 tbsp sunflower oil
  • 200g Greek yoghurt
  • 1 tbsp dried mint

Heat the sunflower oil in a large heavy-based pan with a lid. Add the onion and fry over a low heat for 10-15 minutes. When softened, add the garlic and fry for another 2 minutes.

Add the chickpeas, beans, lentils, turmeric, dried herbs and water. Stir, cover with a lid, and leave to simmer over a low heat for 40 minutes. Stir occasionally and add another cup of water if it shows signs of sticking.

Add the stock and spaghetti to the pan. Bring to the boil and simmer for 10 minutes.

Meanwhile, prepare the fried onion topping. Dust the sliced onion with the flour and salt. Heat the oil in a frying pan until sizzling, then add the onion and fry over a medium heat for 6 to 8 minutes or until golden brown and crispy. Drain on some kitchen paper and sprinkle with a little more salt.

Add the spinach, chives, lemon juice, soy sauce, olive oil, salt and pepper to the soup. Leave to simmer for another 10 minutes, then taste and adjust the seasoning if needed.

Serve with a spoonful of yoghurt, the crispy onions and a sprinkling of dried mint.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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