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Hearty bean, lamb and rice soup (ash shole ghalamkar)
Serves 4-6 Starters and mains
Ingredients
- 100g dried red kidney beans or 1 x400g can, drained and rinsed
- 95g dried chickpeas or 1 x
- 400g can, drained and rinsed
- 215g dried brown lentils or 2 x
- 400g cans, drained and rinsed
- 170ml olive oil
- 5 brown onions, sliced
- 2 garlic cloves, diced
- 2tsp ground turmeric
- 250g boneless lamb shoulder or beef stewing steak, cut into
- 5mm thick slices
- 100g jasmine rice
- 100g barley
- 100g spinach, finely chopped
- 60g coriander, stalks and leaves finely chopped
- 40g flat-leaf parsley, stalks and leaves finely chopped
- 100g garlic chives (Chinese chives), finely chopped
- 2tsp salt
- 2tsp freshly ground black pepper
- 10g dried mint
- liquid kashk (see Cook’s note) or natural yoghurt, to serve
Method
If using dried beans and pulses, separately soak the kidney beans, chickpeas and lentils in cold water overnight. The next day, drain the beans and pulses, then transfer to three pans and cover with cold water. Cook the kidney beans and chickpeas over a medium heat for 30–40 minutes until soft, and cook the lentils over a medium heat for 20–30 minutes, until soft. Drain and set aside.
Heat 125ml of the olive oil inalargepanwith alidovera high heat. Add three-quarters of the onion and cook for 5 minutes until golden, then add the garlic and turmeric and stir for 1 minute or until fragrant. Add the lamb and 3 litres water, bring to the boil, then reduce the heat and simmer, covered, for 1 hour.
Using a slotted spoon, remove the meat from the pan, then shred using two forks. Return to the pan, add the kidney beans and chickpeas and cook for 40 minutes. Add the lentils, rice, barley, spinach and herbs and cook, stirring occasionally, for another 40 minutes, until the rice and barley are cooked through and the soup has a porridge consistency. Season with the salt and pepper.
Heat half of the remaining oil in a frying pan over a medium– high heat, add the remaining onions and cook for 4–5 minutes until golden. Transfer to a plate, then add the remaining oil and the dried mint to the pan and fry for 30 seconds.
To serve, divide the soup among bowls and spoon over a little kashk or yoghurt, the fried onions and fried mint.
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