Persian Aash Stew
Persian Aash Stew



  • Olive oil
  • 2 chopped onions
  • Bunch of parsley and coriander, chopped
  • 5 crushed garlic cloves
  • 1 tbsp tamarind paste
  • 2 tsp smoked paprika
  • 3 tbsp tomato puree
  • 75g butter
  • 1 tbsp seasoned flour
  • 1 litre veg stock
  • 100g basmati rice
  • 100g dried puy lentils
  • Spring onions and dill, chopped, to serve
  • Add a splash of oil to a large pan and cook the onions for 5 mins. Add the fresh herbs and cook for 3 mins to wilt, then stir in the garlic and cook for 3 mins more. Stir in the paprika, tamarind, butter and tomato puree, then stir in the flour and mix well.
  • Cook the mixture for 2 mins, then add the stock and 1 litre of water. Season well, bring to the boil, then add the lentils and rice. Simmer - uncovered - for 30 mins or until the lentils are cooked. Season to taste, then serve with scattered spring onions and dill.
1 hr
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box