The Saffron Tales by Yasmin Khan

Author:Yasmin Khan
Language: eng
Format: epub
ISBN: 9781408868744
Publisher: Bloomsbury Publishing
Published: 2016-12-11T16:00:00+00:00

Pomegranate soup >

Pomegranate soup

Aash-e anar

Bursting with classic Iranian flavours, this hearty, sweet and sour soup combines the earthy sweetness of beetroot with the sharpness of pomegranate molasses. Thickened with beans and rice, the final dish resembles more of a stew than a soup and as such is a perfect one-pot meal, served with some warm toasted bread. Fresh herbs and a garlicky topping add the obligatory Persian freshness to the meal and any leftover yoghurt makes a great dip for crudités or crackers.

Serves 4–6

150g mung beans

3 tbsp sunflower or light olive oil

2 medium onions, finely chopped

4 garlic cloves, finely chopped

1 tsp cumin seeds

1 tsp turmeric

1 litre water

60g pudding rice

1 beetroot (about 150g), peeled and finely grated

4 tbsp pomegranate molasses

750ml good-quality chicken or vegetable stock

1 tsp sea salt

½ tsp black pepper

25g bunch parsley, finely chopped

20g bunch mint, finely chopped

40g bunch coriander, finely chopped

3 tbsp extra-virgin olive oil

For the toppings:

1 garlic clove, crushed

100g Greek yoghurt

10g bunch coriander, chopped

50g walnuts, roughly chopped

3 tbsp pomegranate seeds (optional)

Wash the mung beans and then leave to soak in a large bowl of water for 15 minutes before draining.

Heat the oil in a large heavy-based pan with a lid. Add the onion and fry over a low heat for 10 minutes (with the lid off).

When the onion has softened, add the garlic and fry for a further 2 minutes.

Toast the cumin seeds in a small pan over a low heat for 1 minute. Grind the toasted seeds with a pestle and mortar or a spice grinder, and add to the onion pan along with the turmeric, soaked mung beans and water. Cover, then simmer for 35 minutes.

Add the rice, beetroot, pomegranate molasses, stock, salt and pepper and cook for 20 minutes.

Add the herbs and olive oil and cook for a final 10 minutes. You may need to add a touch more water if the soup is looking a bit thick. Taste and adjust the seasoning to your preference.

When the soup is ready, prepare your toppings. In a small bowl, mix the garlic, yoghurt and coriander. Lightly toast the walnuts in the small pan over a medium heat for 1 minute.

Serve the soup with a generous dollop of the herby yoghurt and finish with the toasted walnuts and the pomegranate seeds, if you are using them.

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