My previous life must have been somewhere in old Persia. I am absolutely convinced of this. I am completely infatuated by the richness of Persian cuisine, by its clever use of spices and herbs, by the ingenuity of its rice-making, by pomegranate, saffron and pistachios, by yoghurt, mint and dried limes. It seems that my palate is just naturally honed for this set of flavours. Unfortunately, I have never been able to travel to Iran but my love affair with its food has been abundantly fed in recent years by the inspirational books of Najmieh Batmanglij. These are where I go to for a peep into a sweet, yet forbidden, culinary world. This heart-warming thick soup, called ash-e reshteh, is the Iranian answer to minestrone. It is wonderfully wholesome and nourishing and leaves a real smile on your face. I found reshteh noodles at an Iranian grocer near me but linguine would do the job just as well. You can also dispense of the noodles all together if you like. There is plenty going on, body-wise, without.
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Ottolenghi | 2024-04-01
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