Ash-e Torsh (Persian Sour Herb and Bean Soup with Walnuts)
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Ingredients
- 400 g red kidney beans
- 50 g walnuts, roughly chopped
- 2 leeks, sliced
- 30 g fresh flat-leaf parsley, chopped
- 20 g fresh coriander, chopped
- 1 onion, finely chopped
- 3 tbsp pomegranate molasses
- 2 tbsp vegetable oil
- 900 ml vegetable stock
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 12.6 g
- Carbohydrate
- 31.1 g
- of which sugars
- 14.7 g
- Fat
- 16.6 g
- of which saturates
- 1.6 g
- Fibre
- 9.8 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and leeks for 6-7 minutes until soft.
- 2
Add the kidney beans, walnuts and vegetable stock, bring to a simmer and cook for 15 minutes.
- 3
Stir in the parsley and coriander and simmer for 10 minutes.
- 4
Stir in the pomegranate molasses, taste and adjust with a little more if you want more sourness.
- 5
Season with salt and pepper.
- 6
Ladle into bowls to serve.
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