Ash Sabzi is perhaps the heartiest and healthiest soup you’ll ever try. Makes for a great meal all on its own, and is packed full of protein and fibre, great for satiety and good gut health.
Serves : 6 – 8
Prep Time : 24 HOURS
Cooking Time : 2 HOURS
Ingredients
Method
– Strain the lentils and beans, then add fresh water and boil separately until soft, approximately 30-60 minutes. Strain again and set aside. Make sure the beans don’t get too soft or mushy; they should maintain their shape and structure.
– Boil the chicken in water with the onions, sliced tomato, pepper, turmeric, curry powder, and salt for approximately 1 hour. Remove the chicken from the heat, strain the stock, and set aside. Shred the boiled chicken and set aside – note that the chicken should be shredded by hand and not a food processor, as the pieces should be clearly visible in the soup.
– Place the rice and salt in a medium sized pot. Add the water and bring to a boil, cover and reduce to a simmer. Cook until the rice is very soft, approximately 20-30 minutes. Strain the rice and pound with a pestle until completely mushed.
– Fry the onions in oil on low heat until crispy and golden in colour, approximately 30-40 minutes. Add the turmeric powder and salt while frying and remain vigilant to avoid burning the onions. Once onions are golden brown and crispy, transfer to a rack or paper towel and set aside.
– Pour the strained chicken stock into a large cooking pot on low heat, add the softened rice, shredded chicken, cooked lentils, white beans, chickpeas, leeks, coriander, dill, and tarragon. Continue mixing slowly and then leave the soup to thicken for approximately 1 hour or more if required. Season with salt if needed. Serve hot in a bowl and garnish with the fried golden onions.
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