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!
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
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
1 tablespoon finely chopped mint
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.