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

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Spicy Couscous with Zhoug

Until I started making couscous this way, I did not have a very favourable impression. It always felt dry and stodgy and lacked any real taste. I guarantee this recipe will definitely change your mind like it did mine.

250 grams of wholemeal couscous

1 x 400 grams tin of chick peas drained and rinsed

1 medium sized onion finely chopped

2 cloves garlic chopped very fine

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon allspice powder

1 teaspoon chilli powder

½ teaspoon sweet paprika

1 x 400 grams tinned tomatoes

1 green chilli finely chopped

12 kalamata olives, pitted and sliced

1 tablespoon finely chopped mint and parsley

Salt and pepper to taste

Heat the olive oil in a heavy based fry pan that has a lid. Add onion and cook on a low heat until soft. Then add the garlic, coriander, cumin, all spice, chilli powder and paprika, and mix well. Cook for a couple of minutes, add tomatoes, green chilli and honey. Cook for a few minutes, add a cup of water and let it come up to the boil.  Now add the couscous, chick peas and olives. Cover and cook over a low heat until the couscous swells up and is soft. This will take about 5 -10 minutes. Just before serving stir the parsley and mint through. Serves 4 -6.