Mirza Ghasemi

Smoked aubergine dip

 

After a little hiatus from writing recipes, I am back and ready to pick up where I left off with a gem of a recipe.

Mirza Ghasemi is a probably one of my favorite Iranian dishes. I remember the first time I ate this delightful dish. I had never tasted anything like it.  The smoky aubergine, extraordinary amount of garlic, tomatoes and eggs were comforting and moreish. I found I couldn’t stop eating it, scooping up this warm dip-style appetiser with Persian flat-bread (Sangak or Barbari – as pictured). And I still do the same when people serve it at their homes or when we go to our favourite Iranian restaurants.

As a family, we were quite late to the party with Mirza Ghasemi being one of our go-to dishes. The dish is from the Northern and Caspian Sea region of Iran (specifically Gilan), where there tends to be more vegetarian dishes such as Kal Kabab and Baghali Gatogh. My mother and father had left Iran to travel west in the 60’s and 70’s and had brought with them their family favourite recipes, which tended to be meat orientated. So it didn’t feature in our lives until I was a teenager. As our Iranian community diversified in the 90’s with friends and extended family being from different regions such as Gilan, Shiraz, Tabriz and Esfehan, so did our dishes. 

Mirza Ghasemi is not just eaten as an appetiser with bread but also as a main dish served with rice, therefore feel free to upgrade it to a regular main meal in your household. The recipe below would provide two generous portions or four humble portions to be eaten with rice. To make it heartier, make four holes in the Mirza Ghasemi, while it is simmering, and crack four eggs into the holes. Then place a lid on top to cook the eggs to your liking. Otherwise serve it, as I love it, with a platter of fresh herbs, feta and flat-bread (as pictured above).

If you are vegan then leave out the eggs and replace with scrambled style silken tofu. Equally delicious!


Mirza Ghasemi

Persian smoked aubergine dip
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Appetiser, Dip, Main Course
Cuisine: Iranian, Persian
Keyword: Middle-Eastern Food, smoked aubergine, vegan option, vegetarian
Servings: 4 (as an appetiser or 2 as a main)
Author: Mersedeh Prewer

Ingredients

  • 3 large aubergines (or 5 medium aubergines)
  • 3 tbs olive oil
  • 1 medium brown onion (finely chopped)
  • 1 medium whole garlic (peeled and cloves crushed)
  • 1 tsp turmeric
  • 3 medium plum tomatoes (chopped)
  • 3 tbsp tomato purée
  • 1 tsp Maple Syrup or Sugar
  • 3 tbsp water
  • 2 large free-range eggs (beaten) - plus more if eating as a main course
  • Salt and Pepper (to taste)
  • Chopped fresh chives and/or crushed walnuts (to garnish)

Instructions

  • Smoke the aubergines whole over an open flame (gas hob or BBQ) until blackened and the flesh has softened.  The idea is to get the smoky flavour into the final dish.  Alternatively, grill the aubergines to get the same effect - charred skin and soft flesh. Place the cooked aubergine in a large dish and cover with clingfilm for about 10 to 20 minutes. This will help when peeling the charred skin off.
  • Peel the skin / scoop the aubergine flesh out of the skins and leave to one side.
  • Put a frying pan on a low / medium heat and add your olive oil and your chopped onion and a pinch of salt. Cook the onion until it has turned translucent / caramelised. Then add the garlic, gently stirring into the onion mixture making sure the garlic cooks slowly and does not burn. Then add and stir in the turmeric.
  • Add the tomatoes and cook until tomatoes have softened and broken down.
  • Stir in the aubergine flesh and mash the mixture gently. Add the tomato purée, water, maple syrup and seasoning and cook for approximately 10 mins, stirring gently now and then.
  • Make a few holes in mixture and add the beaten eggs. Once eggs start to gain a little colour and firm a little, stir them in until evenly distributed through aubergine mixture. Let the mixture simmer gently on a low heat and with a lid on the pan for a further 10 mins.
  • [If you are serving as a main dish, feel free to bulk up with extra eggs, cracked and poached in the Mirza Ghasemi while gently simmering - cover with a lid to cook the egg through. See notes above].
  • Serve with a drizzle of olive oil and a sprinkling of chopped fresh chives and / or crushed walnuts as a garnish alongside fresh herbs, feta and flat bread like Barbari / Kateh or Chelow.  Ideally served warm and not piping hot.  

Summer Kuku served with a Pea, Mint and Feta Dip

Kale and red pepper kuku with a pea, mint & feta dip

This recipe is pure summer on a plate! A light and easy meal – I often cook it the night before we want to eat it and store it in the fridge. It can be eaten warm or cold and it is a great way to get a hit of goodness into you.

Kuku (also spelled ‘kookoo’) is an egg-based, vegetarian dish from Iran made with beaten eggs, folding in various ingredients. It is similar to the Italian frittata, the French quiche or an open-faced omelette, but it typically has more vegetables than its Western counterparts. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt, salad and / or rice. The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). Ultimately, you can make kuku with any vegetables you like.

This kuku recipe materialised after an Oddbox delivery. Oddbox is a wonderful company that rescues surplus or imperfect vegetables and fruit, which would otherwise not make it to the shopper, and offers it by way of a home delivery subscription services. My medium-sized box of delights is delivered fortnightly. It’s a fantastic initiative that helps me to eat more vegetables and fruit, while helping to save our planet. It is also been great for challenging my recipe ideas as sometimes I can fall into the routine of buying the same ingredients and cooking the same recipes. 

One of my Oddbox deliveries had some kale and red peppers, which lead me down the path of experimenting with the medium of kuku. Kale has become very popular in the UK due to the health benefits. Our supermarkets are always well-stocked with kale and red peppers, potatoes and red onions – the vegetables used to cook this dish. I use garlic, smoked paprika and chillies for the aromatic notes, which results in a smoky and gently warming feel to eating this even when eaten cold.

Traditionally kuku is fried and flipped over to brown on the other side, but I prefer to oven bake mine so the recipe below is geared towards baking but feel free to fry it if you prefer, either omelette-style or like fritters.

The beauty of kuku is that you can make a batch one evening and have it as a quick lunch on your working days. It is also a well-loved addition to a mezze-style meal or served with bowls filled with lots of antipasti (as pictured) in my family.

I have paired this kuku recipe with a pea, mint and feta dip, making the overall experience fresh, light and summery.


Summer Kuku served with a Pea and Mint Dip

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: lunch, Main Course
Cuisine: Fusion, Iranian, Persian
Keyword: frittata, kookoo, light lunch, mezze
Servings: 2 (to 4 people)
Author: Mersedeh Prewer

Ingredients

Kuku

  • 2 tbsp olive oil (and a little to grease your tin)
  • 200 g potatoes (diced into 1 cm cubes)
  • 1 medium / large red onion (finely diced)
  • 1 red pepper (medium diced)
  • 75 g kale (removed from stalks, washed and roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 tbsp tomatoe purée (dissolved in 100ml of water)
  • 1 tsp smoked paprika
  • 1 small red chilli (minced)
  • 6 large free range eggs (cracked and beaten in a bowl)
  • Salt and pepper (to taste)

Pea and mint dip

  • 2 cups peas (frozen is fine - blanch them in boiling water before blending into the dip)
  • 1 clove garlic
  • 40 g feta
  • 2 tbsp olive oil (plus extra to drizzle on top)
  • 10 leaves fresh mint (plus extra to chop and garnish the dip with)
  • Salt and Pepper (to taste)

Instructions

  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a cake tin (20 cm diameter) (preferably one without a loose base as the egg is likely to seep out unless you properly cover the gaps with baking paper). Grease and line the tin with baking paper. Place the tin in the oven to heat up.
  • Take a frying pan, place on a medium / high heat and add 2 tbsp of oil.
  • Add the potatoes and cook until the potatoes start to turn golden and little crispy.
  • Add the peppers and onions and cook until they soften.
  • Add the garlic, smoked paprika, chilli and stir until evenly distributed.
  • Add the tomato purée and water to the mixture.
  • Then add the kale and cook until wilted and the mixture has little or no liquid. then turn off the heat and let cool for 10 mins.
  • Take the beaten egg mixture and add the vegetable mixture and stir. Season with salt and pepper.
  • Remove the tin from the oven and pour the mixture in. Then place in the oven to cook for about 30 to 40 mins (or until a knife poked into the middle of the kuku comes out clean)
  • To make the dip, blend all the dip ingredients in a food processor and pour into a serving bowl. Feel free to adjust seasoning and lemon juice to taste. Scatter a little finely chopped mint on top and drizzle with a little olive oil.
  • Serve the kuku warm or cold with the dip, flatbreads and other antipasti type dishes or as part of a mezze-style meal.

Kotlet

Persian lamb patties

Kotlet is a Persian dish made with ground lamb or beef, potato, onion, mixed with turmeric and eggs and fried in a pan. It originates from the word “cutlet” meaning a flat-shaped patty made with ground meat. I have many wonderful memories about this perfect little Persian meat patty and it is probably in my Top 10 of favourite dishes. 

My maman is considered to be the best kotlet maker in our family (I mean the world). From as far back as I can remember, I have memories of her shaping the kotlet in her little hands and frying them on her stove. From the 80’s to present day, those memories are twinned with flash-backs of her various hair-styles. My favourite being the classic 80’s perm in the picture below.

The aroma of the kotlet cooking permeated through the house and bent my sister, father and me to its will. We had to get our hands on at least one of those patties even though my maman was cooking them for a family party (‘mehmooni’) with every single one potentially accounted for. It was a good day (for us) if she was having a clumsy day and a few of the kotlet broke into pieces while she was cooking them. This meant we were legitimately allowed to eat them before the guests arrived, as they had not met the mehmooni standard. But for those times the kotlet Gods were on her side and every patty was perfect, we had to get into stealth mode to try and snaffle one away from the tray they were cooling on.

‘Operation Kotlet’ would begin with each of us waiting for her to be distracted so we could get our prize. Throughout the day she would see her slowly depleting pile of kotlet and would demand which of us had eaten them. I, being the youngest, was the least adept at lying and mostly got the blame. My dad was such a smooth operator that even I believed I had probably eaten his share.

It is now my turn to take the baton and continue the skill of making kotlet but, as with every recipe that is handed down the generations, with the addition of a few personal touches to make this recipe my own. The core ingredients are simple: lamb mince, potato, onion, egg and turmeric. My recipe tweaks include a little garlic and smoked paprika. The resulting kotlet are equally delicious but with a little smokiness to them.

The key to cooking the kotlet is to fry them slowly on a medium / low heat in enough oil for them to be submerged to the edge of the kotlet but not completely under the oil. Also the width of the kotlet is important, too thick –  they end up undercooked. The perfect thickness for your kotlet is about 1 cm, oval in shape, approximately 5 cm in width and 10 cm in length (about the length of a palm). While shaping them, ensure you wet your hands which helps to prevent the kotlet from sticking to your hands.

Traditionally, we serve the kotlet warm and usually as an appetiser or part of main meal. We eat our kotlet as sandwich fillers with warm pitta bread or a crusty baguette, Maast-o-Khiar (Persian yoghurt, cucumber and mint dip), fresh crisp lettuce, pickled dill gherkins and fresh tomatoes. My sister and I are also partial to ketchup with our kotlet stuffed in some bread with fresh herbs like tarragon, mint and / or coriander.


Kotlet

Persian lamb patties
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: cutlet, lamb, potatoes
Servings: 20 kotlet
Author: Mersedeh Prewer

Ingredients

  • 1 cup vegetable oil (for frying the kotlet - you can fry with less oil and then finish off cooking in the oven if you would prefer)
  • 500 g potatoes (Maris Piper is the best) (peeled, boiled and mashed / grated with the fine side of a box grater)
  • 500 g minced lamb (minced leg of lamb no more than 20% fat is the best for kotlet)
  • 1 onion (grated)
  • 1 medium free range egg
  • 2 cloves garlic (crushed)
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • Salt and pepper (to taste)

Instructions

  • Take a saucepan and boil the peeled potatoes until fully cooked. Then mash or grate with the fine side of a box grater or equivalent.
  • Grate the onion. Squeeze as much liquid out of the grated onion as you can, otherwise it will make the kotlet fall apart while it is cooking.
  • Mix the grated onion and potato with the minced lamb. Add the egg, spices and seasoning and using your hand, mix everything until well combined. The mixture will be sticky.
  • Take a large frying pan and pour enough oil in so that it comes to the edge of the kotlet when frying them. Place the pan over a medium / low heat. The frying pan will need to gently heat up for approximately 10 minutes. Cook the kotlet in batches to avoid overcrowding the pan and undercooking the patties.
  • Wet your hands and take about a golf ball amount of the kotlet mixture, form into an oval and fry it in the oil on each side until it turns a dark brown colour. During the frying process prick some small holes into the middle of the kotlet using a fork to allow the hot oil to penetrate through and cook the kotlet properly.
  • Serve warm or cold with bread, yoghurt (or ketchup), salad and / or fresh herbs.

Rose Harissa Aubergines & Hummus

This is one of my ‘inspired by…’ recipes. In other words it is dish I have developed but one that has been inspired by all that I have learnt from the rich tapestry of living in a time where we can tap into many different cultures across the world by the people we meet, the restaurants we have eaten at, the ever expanding offerings from supermarkets, and / or the information and education we can access. 

It is a really easy dish to prepare and one that can easily be cooked up after work. It is vegan so a great option for a ‘Meat Free Monday’ meal. Served with other mezze-style offerings such as bread, olives or, as pictured, a fresh herb and feta cheese platter, this dish can generously feed 4 people and more if offered up as a dip. It keeps well, if there are any leftovers, for a few days so we often make wraps or sandwiches with it too.

The aubergine mixture is simply aubergines and onion cooked in vegetable oil with the addition of rose harissa, garlic, tomato purée, balsamic vinegar and fresh coriander to create an aromatic dish with a little heat. The aubergine mixture, which you can either have cold or warm, is then layered on hummus and served with some bread to dip into it. You can buy your favourite brand of hummus as opposed to making it from scratch but the recipe for hummus below is so easy, resulting in a beautifully creamy and smooth hummus, I can’t recommend it enough.

For those of you who may not know, harissa originates from North Africa, while every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to.

Hummus is a savoury Middle-Eastern dip made from cooked, chickpeas blended with olive oil, tahini (sesame paste), lemon juice, and garlic. It is difficult to pinpoint the exact origins of hummus as multiple different theories and claims of origins exist in various parts of the Middle-East but apparently the earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo, Egypt in the 13th century.

This dish is becoming one of our family favourites and I hope you find it as delicious as we do! Please do tag me in your Instagram pictures of this or any of my other recipes you cook. 


Rose Harissa Aubergines & Hummus

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetiser, Main Course
Cuisine: Fusion, Middle-Eastern
Keyword: vegan, vegetarian
Servings: 4 (as part of a mezze-style meal or appetiser)
Author: Mersedeh Prewer

Ingredients

For the Rose Harissa Aubergines

  • 3 tbsp vegetable oil
  • 2 large aubergines (chopped into 2 inch chunks. If you have time salt them and leave them for 30 mins to extract water - this will reduce the amount of oil needed to cook them)
  • 1 large onion (finely diced)
  • 2 cloves garlic (crushed or minced)
  • 2 tbsp rose harissa paste
  • 2 tbsp tomato purée
  • 250 ml water
  • 20 g fresh coriander (finely chopped including stems)
  • 1 tbsp balsamic vinegar
  • Salt and Pepper (to taste)
  • Olive oil (to drizzle on top before serving)
  • Finely chopped fresh herbs (to garnish - you can use any herb you like including coriander or parsley)

For the Hummus

  • 720 g large chick peas in a jar (drained weight approx. 400g)
  • 2 cloves garlic
  • Juice of 1 lemon
  • 4 tbsp tahini
  • 40 ml olive oil
  • 40 ml ice cold water
  • Salt and Pepper (to taste)

Instructions

For the Rose Harissa Aubergines

  • Place a large frying pan on a medium / high heat and add 2 tbsp of oil. Add the aubergines and cook until soft all the way through. After 5 minutes of cooking the aubergine, add the remaining 1 tbsp of oil. Stir occasionally to ensure all sides of the aubergine cook through.
  • Add the onions to the pan. The pan may be dry as aubergine has a tendency to absorb oil. Do not be tempted to add more oil as the rose harissa paste contains oil. Stir and cook the mixture until the onions are translucent. Add the garlic and stir until evenly distributed.
  • Add the rose harissa and stir into the mixture. Then add the tomato purée and stir in. Follow with the water, then the fresh coriander and finally the balsamic vinegar. Cook and stir until the liquid reduces and you have a lovely sticky mixture - some of the aubergine chunks will be mashed into the mixture and that is absolutely fine. Reduce the heat to the lowest setting and season to taste. You can turn the heat off and leave in the pan until ready to serve the dish. Alternatively you can leave it on a low flame but make sure the mixture does not dry out / burn - add more water if necessary.

For the Hummus

  • Add all the hummus ingredients, except the water, salt and pepper to a food processor / nutribullet. Blend until it is smooth. Then add the water and blend further until you have creamy texture. Season to taste.
  • Spoon the hummus onto a serving dish and top with the rose harissa aubergine mixture. Drizzle with olive oil and a sprinkle of fresh herbs. Serve as part of a mezze-platter with bread.

Maast o Moosir

Yoghurt and Persian shallot dip

Maast o Moosir (or musir) is a yoghurt dip commonly served as an appetizer or accompaniment in Persian cuisine. You may have eaten this dip at a Persian restaurant as it is usually offered as part of our mezze-style appetiser platters.

Moosir is described in English as a Persian shallot and similar to a Solo or Elephant garlic and, like the Solo and Elephant varieties, has a flavour profile similar to garlic but slightly sweeter and softer in its spiciness. They grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth – a similar process to truffles. It adds an amazingly distinctive flavour to dishes. You can buy moosir from most Middle-Eastern food shops or online. It is available in its dried form and needs to be rehydrated by soaking in water overnight.

You can serve this dip alongside main meals, it goes particularly well with kababs (Persian or other cuisines). Alternatively serve it as a dip with crudités, or crisps, or flatbread. I have served the one in the picture above with pitta chips (cooked by drizzling olive oil and toasting in a hot oven). We Iranians often just sit with a bowl of this dip and crisps, happily dunking away and it is loved by the young and the wise in our families.

If you are going to make this dip, remember that you will need to soak the moosir over night and also to leave the dip, once made, for no less than an hour for the flavours to fully infuse and intensify.


Maast o Moosir

Yoghurt dip with Persian shallot
Prep Time10 mins
Resting time1 hr
Total Time1 hr 10 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Keyword: dip, musir
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 8 heaped tbsp Greek yoghurt (preferably 5% fat)
  • 8 discs dried moosir (rehydrated in water overnight)
  • Salt and pepper (to taste) (pepper is optional)
  • Drizzle of olive oil, dried rose petals and dried mint (to garnish - optional)

Instructions

  • Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
  • Take a bowl, add the yoghurt and the moosir. Stir and add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
  • When you are ready to serve the Maast o Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.

Ash Reshteh

Persian noodle soup with herbs and beans

Although we have translated this dish to be described as a soup, Persian ash (pronounced ‘aash’) recipes tend to be a hearty bowl of goodness and are more of a main meal unless eaten in small portions, as many Persians do when offered as a precursor to the main event.

Ash Reshteh is no exception to the rule. A wholesome bowl packed full of Persian noodles (‘reshteh’), kidney beans, chickpeas, green lentils, cooked with fresh herbs and greens and flavoured with kashk (a fermented / preserved food made with the whey left over from cheese-making). The texture of this ash is less soup and more like a chilli and it is not a soup that we eat bread with.

My version of this recipe differs to my maman’s recipe – I don’t use flour to thicken my ash and also I use slightly more herbs than her. The resulting ash feels fresher and lighter than the traditional recipe / method. If you cannot get your hands on Persian noodles, the closest alternative are udon noodles. You can also use spaghetti or linguine. If you are vegan, leave the kashk out and add some freshly squeezed lemon or lime juice to taste. You can also use a dairy-free yoghurt  in addition to the fresh citrus. 

This dish is served during the winter time and at special Iranian events like Chaharshanbeh Soori (the eve of the last Wednesday before Norooz – Persian New Year); and Sizdah Bedar (a festival held marking the end of the Norooz holidays in Iran). The noodles in the ash are supposed to symbolize good fortune for the new year. My next post will cover more details about Norooz and the dish Sabzi Polo ba Mahi (rice layered with herbs and served with fish) which we Persians eat on the day. This post focusses on Chaharshanbeh Soori and Sizdah Bedar, when my family come together to celebrate and eat Ash Reshteh.

Chaharshanbeh Soori

The first event in our Norooz festivities takes place on the evening of the last Tuesday before Persian New Year. It is a Festival of Fire. People in all parts of Iran and those of us who live outside of Iran celebrate this festival by setting up bonfires in almost all the public places in Iran – in our gardens or at organised events for the diaspora community.

We eat Ash Reshteh and other Persian delights cooked by our host and jump over the bonfires. The tradition of jumping over the bonfire originates from people believing that the fire would take their problems, sickness and winter pallor and be replaced by energy and warmth, contributing towards their success for the upcoming year. Therefore, jumping over fire on Chaharshanbeh Soori night is like a purification rite or a phrase familiar to the West  ‘out with old, in with the new.’

As we jump, we chant the following words: ‘Zardiye man az toh (my pallor to you); Sorkhiye toh az man (your redness to me).’

Another tradition is to bang on pots and pans with spoons that are named as ‘Ghashogh Zani,’ with the objective of beating out the last Wednesday of the year.

It is a celebration of good health and light – the end of winter and the beginning of Spring. It is believed that the ritual guarantees the dissipation of the misfortunes and evils and the materialization of hopes and desires for the next year.

Sizdah Bedar

Sizdah Bedar is considered the final day of the Persian new year celebration. It is celebrated on the thirteenth day of Norooz. The festival’s name translated means ‘getting rid of the thirteenth.’ As with many cultures, the number 13 was considered bad luck by Iranians and so they believed that by being outside with nature the bad luck would dissipate. Therefore, on Sizdah Bedar, Iranians spend the day outdoors. Many will go out for a family picnic in a local park where one family member will be entrusted with bringing a pot of Ash Reshteh and the rest of us the sandwiches and other Persian treats!

Come rain or shine we will gather outdoors and celebrate this day – throwing our sabzeh (sprouted lentils or wheat and one of the symbols of Norooz representing rejuvenation and new life) into a nearby river or stream. Other than eating, another ritual for the day is knotting greens. Usually, the young unmarried people knot the green of the sabzeh to find their soulmate prior to throwing it into the water.


Ash Reshteh

Persian noodle soup
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course, Soup
Cuisine: Iranian, Persian
Keyword: ashe reshteh, coriander, dill, legumes, parsley, spinach
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

For the ash

  • 125 g chickpeas (soaked overnight in a bowl with the other beans and lentils)
  • 125 g red kidney beans (soaked overnight in a bowl with the other chickpeas and lentils)
  • 125 g green lentils (soaked overnight in a bowl with the other chickpeas and beans)
  • 1 large bunch fresh coriander (between 100 and 150 g)
  • 1 large bunch fresh parsley (between 100 and 150 g)
  • 1 large bunch fresh dill (between 100 and 150 g)
  • 1 bunch spring onions (green ends only)
  • 200 g fresh spinach
  • 3 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 1/2 tsp turmeric
  • 2 litres vegetable stock (you can use water which is traditionally used but I like the extra depth of flavour stock brings to the dish)
  • 150 g Persian noodles - reshteh (you can use udon noodles, spaghetti or linguine as an alternative)
  • 3 tbsp kashk (mine are heaped tablespoons - add 1 tbsp at a time and mix and taste each time to see what amount suits your tastes)
  • Salt and pepper (to taste)

For the garnish

  • 100 ml vegetable oil
  • 1 to 2 large onions (finely sliced)
  • 2 tsp dried mint
  • 1 tbsp kashk (diluted with some water to make it runny for drizzling on the ash)

Instructions

For the Ash

  • Soak your beans, lentils and chickpeas in a bowl of water overnight.
  • Wash all the herbs, spinach and spring onions. Remove all the tough woody stems from the herbs and spinach. Cut the spring onions to remove the green ends for the Ash.
  • In batches, pulse the herbs, spinach and spring onion ends in a food processor until they are finely chopped. Place the greens in a bowl until you are ready to add to the Ash.
  • Take a large stockpot or equivalent and place on a medium / high heat. Add 3 tbsp of vegetable oil. After a minute or so add the finely diced onion and fry until it is tender and turning golden brown.
  • Add the garlic and turmeric and stir until evenly distributed and you can smell the aroma.
  • Drain the bean and lentil mixture and add to the stockpot. Cook for about a minute, stirring continuously to coat with the onions, oil and spice.
  • Add the stock and bring to a boil. Reduce the heat to allow the beans to simmer. Place the lid on the pot and cook for approximately 1 hr. Skim off any foam which may rise to the top and stir now and again. To check if the bean mixture is cooked test a chickpea, as they take the longest to cook. The chickpea should be tender with no grainy or chalky texture to it.
  • Once the bean mixture is cooked, add the chopped greens and allow the Ash to simmer for about 30 mins for the greens to wilt. If the Ash is too thick after the greens have wilted, add some water. The texture of the Ash should be thicker than soup like a chilli but not so thick it feels like there is no liquid in it.
  • Then add the noodles - you can snap these to the length you desire. I like mine fairly long so I snap mine in half, if at all. Allow the Ash to cook with the noodles for about 20 to 30 mins. Test a noodle to see if cooked to you preferred texture - we tend to have ours very soft.
  • Then add the kashk 1 spoonful at a time and mix it fully into the Ash. Taste as you go along. Some put less kashk into their Ash and add more to their liking by way of a garnish.
  • As kashk is salty, add any extra salt to your taste and a generous amount of pepper. Then give the Ash a gentle stir and simmer on a low heat until it is evenly heated through.

For the Garnish

  • You can prepare the mint oil and fried onions in advance of / or during the cooking of the Ash.
  • For the mint oil - place a frying pan on a low heat and add 2 tbsp of oil and 2 tsp of dried mint and let the mixture heat through for only 1 minute. Then pour it out into a bowl and set aside for when you are ready to garnish the Ash.
  • For the fried onions - wipe the frying pan used to make the mint oil and place it on a medium heat. Add the remaining oil and let it heat through for about 1 minute. Then add the finely sliced onion and a pinch of salt. Cook, stirring regularly until it turns golden brown and caramelized - about 20 mins. Place the onions on a paper towel to absorb the oil and set aside for when you are ready to garnish the Ash.
  • When you are ready to serve, ladle into bowls, drizzle with some of the diluted kashk, the mint oil and a sprinkling of onions.