Gazaneh (Iranian Nettle Soup)

Method:

Place a small shallow pot over medium heat. When hot add 180ml of the vegetable oil and fry the minced garlic until golden and crispy. Remove with a slotted spoon and set aside.

Set a medium-sized pan over medium heat. Once hot add the remaining oil use to fry the sliced onion until golden brown (about 8 minutes). Scatter over the turmeric, stir to combine and fry for 1 minute. Take off the heat and set aside.

Wash the rice, then place in a pan with 1.5l water. Bring to a boil, reduce to a simmer and cook for about 30 minutes over medium low heat until the rice is fully tender.

Add the chopped coriander and leeks and let the soup simmer for 10 minutes, uncovered. Cover the pot and let the soup simmer for 10 more minutes.

Add the fried onions and 1 tbsp of the fried garlic along with the pomegranate paste. Stir the soup, bring back to a simmer then cook over low heat until the ingredients come together. If the soup is too thick add some water.

Add the chopped nettles 10 minutes prior to serving. Once fully cooked, purée the soup with a hand blender then mix in the yoghurt.

Garnish with the fried garlic and serve.

Gazaneh (Iranian Nettle Soup)

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