Ash Guznh Mazndrana (Mazandarani Style Nettle Soup)

Method:

Place the chickpeas, pinto beans and lentils in separate bowls. Cover with water and soak over night.

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, drain the chickpeas then combine in a pan with 2l water. Bring to a boil, reduce to a simmer and cook for about 10 minutes over medium low heat until chickpeas are partially cooked. Drain and add the pinto beans and let them cook until just done (about 20 more minutes). Drain the lentils then add to the pot and cook for 20 minutes longer.

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. Garnish with the fried garlic and serve.

Ash Guznh Mazndrana (Mazandarani Style Nettle Soup)

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