Recipes
Lentil Aash
Serves 4
| Prep Time: 10 mins
| Cook Time: 35 mins
| Total Time: 45 mins
You may need: Spanish Saffron
Discover The Recipe
Cozy up by the fireplace with a warm bowl of Lentil Aash. Aash can be described as the ultimate Persian comfort food due to its hearty nature and rich flavor. Its consistency is somewhat of a unique blend between a chili and a chowder and typically features Persian noodles, beans, fresh vegetables and lots of fresh herbs and spices. This Persian delicacy is generally cooked during events leading up to and after the Persian New Year known as “Norwuz” which occurs around Springtime in the Northern Hemisphere.
Our Chefs developed a sublime recipe for Lentil Aash using our premium grade Saffron threads. Saffron is an exotic and luxurious spice derived from the crocus sativus flower also known as the saffron crocus. What makes this spice so special is that each flower only produces three threads (stigma) of saffron and blooms for only one week per year. The bright red threads are hand harvested during early morning hours and it takes roughly 1,000 flowers to produce one ounce of saffron. When used in a recipe, saffron yields a beautiful yellow tint with a subtle yet complex flavor – experts liken it to a sweet, grass-like flavor. When added to this recipe for Lentil Aash it lends a pleasant, earthy flavor profile that compliments this wholesome dish. Feel free to add your favorite noodles to make this recipe even more filling and finish with an array of herbs such as mint, dill, cilantro and even parsley.
Ingredients
2 Tbsp olive oil
2 onions, minced
1 small bunch parsley, finely chopped
1 small bunch cilantro, finely chopped
5 cloves garlic, finely chopped
3 Tbsp tomato sauce
4-5 threads Piquant Post Spanish Saffron
4 cups vegetable stock or water
1 cup lentils
1 cup brown rice, cooked
2 tsp salt + more to taste
Black pepper to taste
Garnish: chopped parsley and cilantro
Notes
The herbs in this dish are an essential Persian touch. Try adding mint or dill in addition to the cilantro and parsley for a fresh variation.
Noodles are a very common ingredient in this popular Persian stew. Try adding simple spaghetti to this dish for a hearty and filling twist.
Instructions
Heat the olive oil in a heavy bottomed pot and add the onion, parsley and cilantro. Sauté for about 3-5 minutes or until the onions are translucent.
Add the garlic, tomato sauce, Piquant Post Saffron, vegetable stock, and lentils. Bring to a simmer and cook on low heat for 30 minutes, or until the lentils are tender. Add more water if necessary during the cooking time.
When the lentils are done, add the cooked brown rice, salt, black pepper and a little more stock if desired to create a thick stew texture. Cook for another 5 minutes to allow it to thicken.
Adjust the seasoning with salt and pepper to taste and serve garnished with fresh herbs.
Alternatives & Substitutions
Top with vegan yogurt or pomegranate molasses for an extra tangy flavor profile.
Looking for more delicious Persian recipes for a traditional feast? Try our recipe for Ghormeh Sabzi or our Persian Tomato Cucumber Salad. Love Saffron? Try our recipes for Saffron and Rose Rice Pudding, Chicken, Corn & Saffron Soup, and Spanish Saffron Cod.
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Lentil Aash
Serves
4
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Piquant Post spice you'll need: Spanish Saffron
Ingredients
2 Tbsp olive oil
2 onions, minced
1 small bunch parsley, finely chopped
1 small bunch cilantro, finely chopped
5 cloves garlic, finely chopped
3 Tbsp tomato sauce
4-5 threads Piquant Post Spanish Saffron
4 cups vegetable stock or water
1 cup lentils
1 cup brown rice, cooked
2 tsp salt + more to taste
Black pepper to taste
Garnish: chopped parsley and cilantro
Instructions
Heat the olive oil in a heavy bottomed pot and add the onion, parsley and cilantro. Sauté for about 3-5 minutes or until the onions are translucent.
Add the garlic, tomato sauce, Piquant Post Saffron, vegetable stock, and lentils. Bring to a simmer and cook on low heat for 30 minutes, or until the lentils are tender. Add more water if necessary during the cooking time.
When the lentils are done, add the cooked brown rice, salt, black pepper and a little more stock if desired to create a thick stew texture. Cook for another 5 minutes to allow it to thicken.
Adjust the seasoning with salt and pepper to taste and serve garnished with fresh herbs.
Notes
The herbs in this dish are an essential Persian touch. Try adding mint or dill in addition to the cilantro and parsley for a fresh variation.
Noodles are a very common ingredient in this popular Persian stew. Try adding simple spaghetti to this dish for a hearty and filling twist.
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