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.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

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