Persian-Style Rice & Lentil Aash Soup

Boil a kettle

Peel and finely slice your brown onion[s]

Heat a large, wide-based pot (with a matching lid) with a drizzle of vegetable oil and a knob of butter over a medium heat

Once hot, add the sliced onion with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook the onion for 6-8 min or until softened and caramelised

Peel and finely chop (or grate) your garlic

Drain and rinse your green lentils

Once the onion has caramelised, add a knob of butter to the pot with the chopped garlic, basmati rice, ground turmeric and baharat

Give everything a good mix up

Add your tamarind paste, tomato paste, soy sauce and vegetable stock mix with 700ml [1050ml] [1.4L] boiled water and the drained lentils

Season with a small pinch of salt and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 12-14 min or until the rice is cooked – this is your soup

Meanwhile, top and tail your pomegranate[s] then slice into quarters

Place the pomegranate quarters in a large bowl filled with cold water

Tip: This helps prevent mess and makes separating the seeds easier!

Separate the pomegranate seeds from the white pith and discard the pith, then drain the pomegranate seeds in a sieve and set them aside for later

Strip your mint leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Chop your dill finely, including the stalks

Once the soup is ready, add most of the chopped mint & dill (save some for a garnish!)

Taste for seasoning, adding more salt and pepper if needed – this is your Persian-style rice & lentil aash soup