Persian

Aush

Name: Aush
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Cuisine: Persian
Ingredients: 1 tbsp vegetable oil; 1 onion; 2 garlic cloves; 80 g minced beef; 1 tbsp tomato purée; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp black pepper; 25 g green lentils; 40 g tinned kidney beans; 40 g tinned chickpeas; 450 ml water; 60 g flat wheat noodles; 80 g full-fat yoghurt; 1 tsp dried mint; salt; 1 tbsp fresh coriander

The Afghan noodle soup: flat wheat noodles simmered with lentils, kidney beans and chickpeas, topped with a spiced minced-beef qorma, garlicky yoghurt chaka and a dusting of dried mint.

Lunch & dinner 25g+ protein 8g+ fibre

60 min15 prep · 45 cookMedium854 kcalper serving

Method

Make the chaka first so it has time to sit: beat 80 g of full-fat yoghurt in a small bowl with 1 garlic clove, grated to a paste, and a good pinch of salt until smooth and pourable. Cover and refrigerate.
Heat 1 tbsp of vegetable oil in a small saucepan over a medium heat. Add 1 finely chopped onion with a pinch of salt and fry for 8 minutes, stirring, until soft and deep golden at the edges.
Add 1 chopped garlic clove and 80 g of minced beef. Raise the heat and fry for 5 minutes, breaking the meat up with a spoon, until no pink remains and it starts to catch. Stir in 1 tbsp of tomato purée, 0.5 tsp of ground coriander, 0.25 tsp of turmeric and 0.25 tsp of black pepper and cook 2 minutes until the purée darkens.