If you love storytelling, magical realism, and novels that take you to another place and time, you will love Ari Honarvar’s debut novel A Girl Called Rumi (affiliate link). Honarvar weaves two stories based in personal experience. Present-day adult Kimia must make the difficult decision to take her mother back to Iran after living in the U.S. for years. And Kimia the child, who is dealing with the many changes brought about by the Iranian Revolution and the start of the Iraq-Iran war in 2009. During this episode of The Blue and Yellow Kitchen I make savory pomegranate soup, aash e anar. Watch the full episode below.
If you are familiar with Indian kitchari, this soup will seem familiar, but the addition of fresh mint, parsley, and pomegranate molasses moves it over into the Persian flavor profile.
This soup is suitable for a wide range of special diets. See my notes below for people following my book The Migraine Relief Plan.
French lentil soup with toasted walnuts and crumbled feta
Ingredients
Salad
- 2 tbsp olive oil (extra virgin)
- 1 onions small red, finely diced
- 2 carrots peeled and finely diced
- 1 stalk celery finely diced
- 1-1/2 cups lentils preferably French green
- 3 cups chicken stock (low-sodium) use vegetable stock to make this vegetarian/vegan
- 1 bay leaves
- 1 clove garlic smashed and peeled
- 1 cup walnuts lightly toasted and chopped (can omit or serve on the side for people with nut allergies)
- 1 lemons juiced
- 4 ounces feta cheese crumbled (omit for vegan version)
- 1/4 cup Italian flat-leaf parsley (fresh) minced
Dressing
- 1 shallots finely minced
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar or sherry vinegar
- 1/3 cup olive oil (extra virgin)
- 1 tsp kosher salt use less if watching your sodium
- 1 tsp black pepper
Instructions
- Pour the olive oil into the inner pot of your electric pressure cooker. Select the Saute function and set the heat level to "Normal." When the oil is shimmering, after about 2 minutes, add the onion, carrots, and celery and saute until softened, about 5 minutes. Using a slotted spoon, remove the vegetables to a large serving bowl and set aside. Press Cancel to turn off the Saute function.
- Add the lentils, broth, bay leaf, and garlic. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 9 minutes at high pressure.
- Make the dressing: In a small bown, whisk together the shallot, mustard, and vinegar. While whisking, slowly add the oil in a steady stream and continue whisking until emulsified. Add the salt and pepper to taste.
- When the cooking program is complete, release the pressure manually and remove the lid. Drain the lentils, discarding the bay leaf, and add them to the bowl with the cooked vegetables. Add the dressing to the lentils while they are still warm and stir to combine.
- Let the lentils cool to room temperature before adding the walnuts, lemon juice, feta, and parsley. Taste and adjust the seasoning, adding more salt and pepper if necessary. Serve at room temperature.
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