Aash or Aush is a staple in Persian cuisine. Generally made with two unique ingredients reshteh a type of thin noodle and kashk which is a whey like fermented product. There are about 50 types of this soup and generally made during autumn and winter. My recipe has been adapted from Sabrina Ghayour’s book “Bazaar”. Please do try as it is wholesome and super delicious. Prepping the herbs takes a long time!

Rice and Vegetable aash


300g onions, finely chopped

100g flat leaf parsley, (leaves only), finely chopped

100g fresh coriander, stems and leaves, finely chopped

5 large cloves of garlic, crushed

3 teaspoons unsweetened tamarind paste

2 teaspoons mild or sweet paprika

1 teaspoon Aleppo style chilli powder

3 tablespoons tomato puree

75g butter

1 heaped tablespoon flour

1 litre vegetable stock

1 litre cold water

100g Basmati rice

100g uncooked Puy lentils, rinsed

60ml extra virgin olive oil

Salt and freshly ground pepper


Place a large saucepan or Dutch oven over a medium heat. Pour the olive oil. Add the onions and cook for a few minutes until softened and translucent, without browning about ten minutes.

Add the fresh herbs and cook them down for a few minutes until they are completely wilted. Stir in the garlic and cook a few more minutes.

Mix the tamarind, paprika, chilli powder, tomato puree and butter into the pan, stir everything together well, then add the flour and incorporate it. Fry a few minutes, add the stock and water. Season with a generous amount of salt and lots of pepper.

Bring everything up to the boil, then stir in the rice and Puy lentils. Reduce heat and simmer, without lid for 25 -30 minutes, or until the rice and lentils are cooked. If soup seems too thick, add boiling water, a little at a time, until desired consistency is reached. Taste and adjust seasoning as desired.

Serve in warmed bowls immediately. Serves 4-6

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