Persian Aash Stew

Charmaine Lu -

  • 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