Ash Reshteh Seasoning

The seasoning for ash reshteh, the thick herb and noodle soup. It combines turmeric, black pepper, cumin and coriander with mint, dill weed, parsley and fenugreek leaves, plus cinnamon and saffron. Dried herbs make up much of the volume, so it smells green and grassy before the spice comes through.

Turmeric and black pepper provide the earthy base, cumin and coriander add gentle smokiness and balance, the herbs give the refreshing lift, and cinnamon with saffron enrich the mix with subtle sweetness and a golden aroma. The blend is inspired by the culinary heritage of Central Asia and Azerbaijan.

How to use it

Stir it into ash reshteh, soups, stews, lentil dishes and herbal broths, using around two tablespoons for a large pot. Technique tip: add the turmeric-heavy base early with the onions, but hold back a spoonful of the blend for the last five minutes. Dried mint and dill lose their aroma over a long simmer, and a late addition brings the herbal top back.

Details

Also known as

Central Asian-Azeri Spice Blend, Middle Eastern Herb Mix, Traditional Central Asian Spice, Azeri Cooking Blend