Kedgeree - new easier version

 

[Sourced from Internet]

A simple favourite with an interesting history. According to ‘Larousse Gastronomique’ (encyclopedia of gastronomy) what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as ‘khichiri’ dating back to C14th eaten widely across India. The early British colonists developed a taste for it and soon both khichiri and fish became mainstays of the Raj breakfast table and, in time, their Indian cooks integrated the two. Eggs, believed to have been introduced to the Indian kitchen repertoire by conquering Mughals centuries earlier, were later added as a garnish. When the dish travelled back to Edwardian country homes, via letters and regiments, the lentils were usually left out and flaked smoked haddock added in thanks to the Scots. [The Economist].

I have been making 'my' version of this for many decades with a recipe dating back to the 1980s. I always used smoked cod and we served it with a dollop of fruit chutney. This 'new' versoin is far superior to what I used to cook. Thanks Bill Granger! Below is Bill’s recipe. As usual I made small tweaks – as you do! and then forgot to take photos - as I often do.

Ingredients
1 Tbsp olive oil
25g butter
1 sm red onion, finely chopped
2cm piece of fresh ginger, peeled and grated
1 heaped tsp curry powder
250g (1 ¼ cups) long-grain rice
500ml (2 cups) water
*200g smoked trout fillets, boned and flaked
Serves 4

To serve:
2-3 hard-boiled eggs, quartered
A handful of coriander leaves

Method
Heat the oil and butter in a saucepan over medium heat. Add the onion with a good pinch of sea salt and cook for eight to ten min until soft.  Add the ginger and curry powder and cook for two min. 

Add the rice to the pan and stir to coat in oil. Pour in water; bring to boil and then turn down to a simmer. Cover the pan and cook for 10 min (don't leave it), or until all the water has been absorbed and/or the rice is cooked to your liking. Remove the pan from the heat. 

Carefully stir in the trout or simply place it on top of the fragrant rice. Serve the kedgeree topped with egg and coriander leaves. 

Optional: Serve lime or lemon wedges and sliced cucumber on the side.

Chook’s note: *An easy cheaper option to the flaked trout (which is totally delicious and my favourite) is to use tinned sliced smoked salmon - or even smoked tuna or smoked herrings. We had it prepared this way for lunch the other day and it was absolutely delicious. I was cooking just for two so I  used one tin of smoked salmon (125gm) and saved half the cooked rice for later (warm the rice gentlely with a very big dob of better).

XO Sauce Fried Rice

You may have guessed that I love Asian food and particularly fried rice. This one is a cracker.

Ingredients
3 Tbsp vegetable oil
2-3 eggs, lightly whisked
4 garlic cloves, finely chopped
1 small onion, diced
200g peeled and deveined prawns
200g Chinese ‘Char Siu’ BBQ Pork diced
2 cups cooked rice
¼ cup finely sliced spring onion  

Seasoning sauce:
¼ cup ^XO Sauce
1-2 Tbsp soy sauce
1 Tbsp Chinese Shaoxing cooking wine
1 tsp dark soy sauce 

Method
* For the sauce, combine the ingredients and set aside for later. 

* Make an omelette by heating 1Tbsp of the oil in a wok or frying pan over medium-high heat. Add the eggs and swirl around until almost set. Then flip the omelette over and cook for another minute. Transfer to a chopping board and cut into chunks. 

* Heat the remaining oil in the pan over high heat. Add the garlic and onion and cook for 2 min or until the onion has softened. ^Add the prawns and stir-fry for 1-2 minutes or until just cooked. Then toss through the Chinese BBQ Pork. Add in the seasoning sauce and stir-fry for another minute. 

Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. Toss through the spring onion. Serve with extra XO sauce on the side.

Chook’s note:   I didn’t have BBQed pork but used pork mince with a sprinkle of Chinese Five Spice.  ^If you are using pork mince then fry it before the prawns. It tasted delicious..
The original recipe called for 4 eggs but I use only 2 because I buy large ones.
^ You can find XO sauce in most Asian supermarkets. Check the label as there are a few different ones. I use a mushroom-based sauce which is good for vegetarians. You will also fine garlic and spicy ones. Our preference in the garlicy one as the other is quite hot. Or you can make your own, it’s a very versatile spicy sauce and easy to make. https://thepingingchook.blogspot.com/2019/07/xo-mushroom-sauce-got-lots-of-mushrooms.html 

 

Asian Ground Beef Pasta

 

Ingredients
250 g pasta
4-5 large garlic cloves finely minced
1 lg shallot minced (or onion)
100g fresh shiitake or 24gm dried soaked, dice to small cubes
20 ml olive oil
400-500g ground beef
20-30 ml Chinese cooking wine
20 ml light soy sauce
20 ml dark soy sauce
20 ml oyster sauce
A little freshly white pepper, add salt if necessary
2 spring onions sliced (garnish)

Method 
Cook the pasta then drain - reserve ¼ cup of pasta water.
Sauté garlic and shallots over medium heat until fragrant, about 15 sec.
Add the mushrooms and beef and cook over medium-high heat and stir until the beef is cooked through - about 5-6 min. Deglaze with cooking wine.Add soy sauces and oyster sauce. Toss to incorporate.
Add the pasta to the pan and stir through sauce. Season with pepper and add salt if needed. Add a little reserved pasta water if necessary.
Serve garnished with spring onions. Serve hot or warm with a fresh vegetable side.

Chook’s note: I used pappardelle because I had it and love it, but use whatever pasta you prefer. Best pasta is something that captures the sauce – rigatoni, penne, gomiti, or wide ribbons.
I also added a few shredded kale leaves.
I used a combination of fresh and dried shiitake (because I didn’t have enough fresh) and then used the soak water to loosen up the meat combo.
You can freeze the meat sauce in meal size containers and heat with pasta later.  I freeze pre-cooked pasta to use later. [Pre-cooked and reheated pasta increases its resistant starch content, which lowers blood sugar spikes and reduces absorbed calories. I do this with rice too for ease and it's better for your gut.] 

Thai turkey mince with rice

 

Ingredients 
1 Tbsp peanut oil
750g turkey mince
2 garlic cloves, crushed
1 small red chilli, finely chopped
!/2 red onion chopped, optional

1/3 cup sweet chilli sauce
1/4 cup lime juice
1/2 red onion, halved, finely sliced
1 cup fresh coriander leaves, roughly chopped
A handful of iceberg lettuce leaves, shredded
Steamed jasmine rice, to serve
Lime wedges, to serve

Serves 4

Method
Heat oil in a frying pan over medium-high heat. Add mince, garlic and chilli. Cook, stirring constantly, for 4 to 5 min or until mince is browned and cooked through. Transfer to a large bowl.

Add sweet chilli sauce, lime juice, onion, coriander and lettuce. Toss to combine.
Serve with rice and lime wedges.

Chook’s note: It’s the fresh ingredients and herbs added at the end that give this dish a wonderful zing. You could also add a splash of fish sauce but it’s not necessary. If you don't like sweet chili suace which I don't much, you could use something else, but it worked here. It's a dish of flavours so do whatever you love.  You could use any lettuce leaves you have on hand but I like the iceberg.
You can prep the meat part ahead and simply warm at the last minute.
I use whatever rice I have pre-cooked in the freezer.

Japanese Salmon Rice

A quick an easy dish which can be thrown together from pantry items. I always modify to taste and according to what I have in the pantry-freezer 

Ingredients
1 ½ cups Japanese rice
½ cup sake (optional)
1 3/4 cup salmon stock or dashi (or chicken stock)
2 green onions, sliced thin
150gm cooked salmon meat, flaked
2 Tbsp furikake seasoning (see below)
1 to 2 Tbsp sesame oil

Serves 4

Method
Rinse the rice well before cooking. Put the rice, sake and stock in a pot, cover and turn on high until it boils. Drop the heat to medium-low and cook until the rice is mostly done, about 10 mins. When it's done, quickly uncover the pot and put in the green onions and salmon. Cover the pot and wait 5 minutes.

When you are ready to serve, fluff the rice with the sesame oil and furikake seasoning.

Chook's notes: If you don't have furikake seasoning, simply toast 2 Tbsp of sesame seeds and use that. (For recipe see https://thepingingchook.blogspot.com/2025/07/citrus-furikake.html)
I substitute Chinese cooking wine for sake and use chicken stock (because it is always handy).
I rarely have Japanese rice so I simple use medium grain white.  You can use precooked rice from the freezer, warm it and then add the green onions and a little stock before adding the salmon
I usually make this with smoked salmon cooking pieces or hot smoked salmon fillets.

Optional serving suggestions: add a touch of cream or butter and lemon juice to the rice, serve with steamed snow peas and scatter with chopped dill.

Turkey pilaf

 

[image from the internet]

Ingredients 
1 tbsp extra virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp dried chilli flakes
500g turkey mince
1-2 cup cooked rice
1 lemon, rind finely grated, juiced
1 cup each of fresh mint and coriander leaves, firmly packed

Serves 4

Method

Heat the oil in a large non-stick frying pan over medium heat. Cook the onion and garlic, stirring, for 2 mins or until soft. Add the spices and chilli. Cook, stirring, for 1 min or until aromatic. Increase heat add the turkey. Cook, breaking up the mince with a wooden spoon, for 6 min/until browned and cooked through.

Heat the rice and add the lemon juice and zest.  Season and add to the turkey mixture. 

Add the chopped the mint and coriander and stir to combine. Sprinkle with toasted chopped pistachios (optional) and drizzle with the extra oil or dob with butter – or both!

Chook’s note: the original recipe used couscous but I prefer rice. If you want to use couscous, place the couscous, lemon rind, juice and water in a heatproof bowl. Cover with plastic wrap. Stand for 5 min to absorb. Fluff with a fork. Season. You can add cranberries if you wish but this is delicious as is.

Hot and Sour Chicken and Lemongrass Soup

 

Ingredients

1.5 L chicken stock
3-4 stalks lemongrass
½ tsp salt
½ tsp palm sugar
8 slices galangal
8 kaffir lime leaves
6 eschalots, peeled and thinly sliced
300g skinless chicken thigh fillets
6 Tbsp lime juice
6 Tbsp fish sauce
2-4 hot chillies finely chopped plus extra for serving
½ cup coriander, chopped
Serves 4-6.

Method

Bring stock to the boil. Trim and bash 2 lemongrass stalks and add to stock with salt, sugar, 4 slices galangal, 3 torn lime leaves and 3 eschalots.

Simmer 10 mins then add chicken.

Once soup returns to the boil, remove from heat and allow to cool. Remove chicken and slice into a bowl with lime juice, fish sauce and chillies. Mix well.

Strain soup, discard solids and bring back to the boil. Remove from heat.

Trim finely chopped 1-2 lemongrass stalks and add to soup with chicken mixture, remaining eschalots and galangal and thinly sliced lime leaves. 

Stir and taste – add more lime juice or fish sauce if needed.

Serve with chopped coriander and extra chillies if you like it hot.

Serves 4-6.

Chook's Note: this is one of the most delicious fragrant soups I have made for some time. Took me back to a lunch in Bankok last year.  

I used a homemade chicken stock but a low-salt store-bought one would work just as well. 
The recipe called for palm sugar but I didn't have any so used brown sugar. And I used ginger in place of galangal as I didn't have any - galangal is hard to find. The galangal has a gentler taste but ginger worked fine. As for how much 8 slices may be, I figured about 1 Tbsp chopped. This is a soup you can play with except for the lime and lemongrass and chilli - oh and fish sauce. It's all about the hot and sour balance. 

Fish sauce. It's worth getting a good one - I use a Thai brand. I start with 4 Tbsp and add more at the end if it needs it.

Tip on Kaffir lime leaves. Buy them when you see them and either freeze whole what you don't use immediately or dry and blitz then freeze. The freeze power is delicious sprinkled into many dishes or soup. 

Greek Spinach and Rice – Spanakorizo

 

[Photo from the internet, we ate mine]before I remembered to take a pic]

You can do this the traditional way or the easy way – my preferred way when in a rush for a side or accompaniment for a grilled meat or fish dish! This is the easy way so I should call it spanakorizo – sorry.

Ingredients
150 gm chopped frozen spinach thawed*
½ onion chopped 
1-2 spring onions chopped
1 Tbsp EV olive oil plus more for drizzling
½ Tbsp butter
Juice of half lemon (throw in some zest too if you like the tang)
I tsp dry mint or 1 Tbsp of fresh
1 Tbsp chopped dill or 1 tsp dried dill**
1½ cups cooked medium grain rice ***
Salt/Pepper
Serves 2

Method
Pop the spinach in the microwave for 2 mins then squeeze out liquid. Drizzle with a few drops of oil and/or lemon juice.
Sauté the onions with the rest of the olive oil and butter until soft
Add the cooked rice, spinach, dry mint, dill and heat through. Add a little warm stock or water if the mixture is too dry
Serve warm with a squeeze of lemon juice and a drizzle of olive oil or better still butter. You could also add a little cheese (of your choice) but I like as is. Easy peasy and quick!

Chook’s note:  You could cook this in a risotto style if you have the time in which case *wilt fresh spinach in a little lemon juice and oil and then drain. Then add to other ingredients including *** ¼ cup of uncooked rice and ½ cup of water. Cover and simmer adding extra water or stock if needed. Brown rice gives an added depth of flavour.
** I find dill is one of those herbs a little hard to find sometimes and when you do there’s a lot of dill to be used fairly quickly before it spoils.  A favourite dish of ours is turmeric fish which needs a fair whack of dill but not a whole bunch. So I dry the picked-fronds in the microwave (see note) then crumble them, pop them into a small jar and freeze. The taste is good and you always have dill on hand – you only need a little. That small jar sits beside my wee jar of frozen dried kaffir lime leaves in my freezer. 

Forzen dried dill next to kaffir lime leaves (in the back are my bits and pieces,
I don't throw things out. They all get used)

Note on microwave drying: Wash and thoroughly dry the picked herbs – you can do this with any herbs. Place them between sheets of absorbent paper towel and place in microwave on high for 20-30 sec.  They may need 2 or 3 or more goes before they are completely dry and crumbly. Just turn them between blasts.  Once cool you can crumble then and store them however you want.  In the freezer I like little jars because they stay airtight in the damp environment and the lid is easily removed and replaced. But use whatever suits your kitchen and uses. Remember that dried herbs go a lot further than fresh once the water is removed.  Have fun!

Pasta with Artichoke Sauce

 

Don't be fooled, I bought them already prepared!

Ingredients
Serves 2
1 small jar of artichoke hearts, drained
¼ cup freshly grated parmesan cheese, plus more for topping
½ lemon, grated zest and juice
3 garlic cloves, chopped
2-3 Tbsp olive oil (to personal taste)
¼ tsp salt
¼ tsp pepper (I use Szechuan pepper)
Optional: mushroom and spring onion
120 gm bucatini (or spaghetti) or enough for two
Splash of reserved pasta water or hot water

To serve
Chopped parsley
Grated parmesan
Optional: Crispy bacon

Method

* Bring a pot of salted water to a boil for the pasta. Cook the pasta, reserve some of the starchy water.

* Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined *See Notes.

* Season to taste 

* Add a little oil to a pan and gently sauté the onion and mushroom, if using

* Drain the pasta and place it back in the hot pan and immediately pour the artichoke sauce over and toss to combine. Add a few Tbsp of the pasta water to bring it all together. 

Serve sprinkled with more parmesan cheese and parsley – and bacon crumbles if using. Serve immediately! 

Chook’s note: I use artichokes marinated in oil and use just a little of the oil in the sauce.

Try chopping a rasher of bacon and cooking till very crisp. This is totally optional but does add a bit more texture and flavour.   

*Note: The sauce can be blended until creamy or, as I prefer, left a wee bit chunky. All a matter of personal preference. 

I use pasta that I usually have already cooked and in the freezer. It’s such an easy option and the good thing is that the starch in pre-cooked cooled pasta is converted into ‘resistant starch’ which increases the food's fibre-like properties, resulting in a lower glycemic response, better gut health, fewer absorbed calories AND it saves time.

This is one of those go to recipes for a lazy night. Just keep a tub of precooked pasta in the freezer along with lemon zest and juice which I normally do. And a block of parmesan cheese in the fridge which I do because it’s my goto cheese for all manner of things. Oh and a jar of artichokes. As a substitute if you don’t have artichokes, you could substitute Chinese broccoli or some other vege. And you have a meal ready to go.

The sauce can be stored in the fridge for 3 to 4 days before using and I daresay it would breeze perfectly well.

You can thank me later!

Slow-cooker Indian-style roast beef

 

Succulent spiced roast beef - simple and delicious

Ingredients
1.5kg beef blade roast
2 Tbsp rogan josh curry paste*
1 cup beef stock
1 cinnamon stick
2 sprigs fresh curry leaves
Warmed naan bread and plain yoghurt to serve

Pickled Cucumber Rice
3 tsp vegetable oil
3 brown onions, halved, thinly sliced
2 tsp yellow mustard seeds
5 fresh curry leaves
3cm piece fresh ginger, grated
2 garlic cloves, crushed
2 cups basmati rice
3 cups chicken stock
2 Lebanese cucumbers, peeled into ribbons
1/4 cup white vinegar
1/3 cup roughly chopped fresh mint leaves

Method

* Rub beef all over with curry paste. Place in the crock of a largish slow cooker. Add stock, cinnamon and curry leaves. Cover. Cook on low for 8 hrs (or on high for 4 hrs) or until beef is tender and cooked through. Turn halfway through,

* Pickled cucumber rice 

Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 8 to 10 mins or until browned and tender. Add mustard seeds (watch they don’t burn), curry leaves, ginger and garlic. Cook, stirring, for 1 min or until seeds start to pop. Place in a bowl and set aside.

* Place rice and stock in same pan over high heat. Stir to combine. Bring to the boil. Cover. Reduce heat to low. Simmer for 15 to 18 mins or until liquid is absorbed and rice is tender. Fluff rice with a fork. Set aside for 10 mins. Transfer to a bowl, cover. Refrigerate for 1 hour (or used precooked rice)

* Place cucumber and vinegar in a bowl. Season with salt and pepper. Toss to combine. Cover. Refrigerate for 1 hour.

* Drain cucumber. Add to rice with mint and 1/2 the onion mixture. Toss to combine. Spoon into a serving bowl. Top with remaining onion mixture.

* Remove beef from cooking liquid. Cover to keep warm. Place cooking liquid in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 10 mins or until thickened slightly. 

Slice beef. Drizzle with cooking liquid.

Serve with rice, yoghurt and naan bread.

Chook’s note: 

* I didn’t have rogan josh curry paste so used up some korma curry paste 

* Curry leave. If you have a curry tree lucky you. I used rather dried ones that had been in the crisper for ages. They work and give fragrance.

I substitute cassia for cinnamon (every time) as I prefer its earthier flavour.

I always have cooked rice in the freezer (it’s better for you as it increases the amount of resistant starch thus a slower, more sustained release of energy).

I cooked this is a 3.5 L slow cooker and it was plenty big enough for my 1.4kg piece of blade.

I sliced the meat and put it in serving-size tubs for the freezer..

And as always don't be afraid to substitute ingredients and experiement.

Spicy Pork hand-pulled noodles

 

(Recipe adapted from Marion Grasby's recipe)

Ingredients
2 Tbsp vegetable oil (I use peanut oil)
150g cherry tomatoes, halved
1 tsp chilli powder (or to taste) *see note
1 tsp sweet paprika
1 tsp ground Sichuan peppercorns *see note
4 garlic cloves, finely chopped
4 cm piece ginger
400g pork mince
Noodles or fresh pappardelle or other wide pasta
Finely sliced spring onion to serve

Seasoning sauce:
4 Tbsp oyster sauce
4 Tbsp soy sauce
2 Tbsp vinegar (I love Chinese black vinegar for this)
1 Tbsp dark soy sauce (the sticky one, very much like Indonesian kecap manis)

Method
* In a small bowl, combine the ingredients for the seasoning sauce and set aside for a bit.
* Heat oil in a large frying pan or wok over high heat. Add the cherry tomatoes and stir-fry for 3-4 mins or until they’re blistered and starting to char. Then add the garlic and ginger and stir-fry for 20s. Then stir through the chilli powder, paprika and Sichuan peppercorns.
* Add the pork mince and stir-fry for 2-3 mins or until just cooked. Pour in the seasoning sauce and mix through. Turn the heat down to medium-high and simmer for 2-3 mins or until the sauce has thickened slightly.
* Bring a large pot of water to the boil. Add your choice of noodles. If you’re using the homemade Hand Pulled Noodles, follow the instructions for stretching the noodles into the water. Cook until the noodles are tender but still chewy. Use tongs to transfer the noodles directly into the pork sauce (save the noodle cooking liquid in case you need it).
*Turn the heat back on underneath the sauce and noodles and toss them together until well combined (add a couple of Tbsp of noodle cooking water if the sauce is too thick).

Divide among serving bowls and sprinkle with spring onion. Enjoy!

Chook's notes: This is a absolutely delish dish with a wonderful flavour profile!  A few notes on substitute you can explore.
For the chilli component I use gochugaru flakes (Korean chili powder or flakes). I have this also in paste form and use that in other dishes but the flakes or powder are simpler to use. In the end, just use whatever chili you have.

Szechuan peppercorns (are not really pepper) are aromatic and a bit citrusy. I put it in a spare pepper/salt grinder and it can be used on lots of things. But if you don't have Szechuan peppercorns use Tasmanian Pepperberry (which I find a bit hot) or  crush 1 tsp black peppercorns with 1 tsp coriander seeds, or use 1 tsp black pepper with 1/2 tsp lemon zest.  We're talking quite subtle differences but a little fragrance goes a long way to happiness.

A word on ginger! I buy a large chunk fresh, grate it and store in little bags (about 1-2 Tbsp ~4cm piece) in freezer. Very convenient to have on hand (goes in the caravan as well).

Pasta/noodles. I had half a packet of fresh (albeit frozen) fettuccine and that was absulutely fine. Took just a couple of mins to cook. I haven't investigated hand-pulled noodles but you might like to buy fresh lasagna sheets and cut them to your preferred width but I like the simple options. 

Japanese Salmon Rice

 This is the simplest dish to make and is delicious

[https://honest-food.net/japanese-salmon-rice/]

Ingredients
1 1/2 cups Japanese rice
1/2 cup sake (optional)
1 3/4 cup salmon stock or dashi (or water)
2 green onions, sliced thin
100-50 gm cooked salmon meat
2 Tbsp furikake seasoning (see below)
1 to 2 Tbsp sesame oil

Method
Rinse the rice well before cooking. Follow the directions on the package for the exact amounts of liquid to cook your rice in. 
Put the rice, sake and stock in a pot (adjust the amount of liquid to suit the particular rice you are cooking), cover and cook on high until it boils. Lower the heat to low and cook until the rice is almost done, about 10 mins, then uncover the pot and put in the green onions and salmon. Cover the pot again and wait 5 mins for flavours to infuse.

OR used pre-cooked rice and erheat with a splash of sake or chinese cooking wine.

When you are ready to serve, fluff the rice with the sesame oil and furikake seasoning.

Chook's notes:
If you don't have furikake seasoning, simply toast 2 tablespoons of sesame seeds and use that. (See https://thepingingchook.blogspot.com/2025/07/citrus-furikake.html for recipe)
I rarely have Japanese rice so I simply use good old Australian medium grain. And I substitute Chinese cooking wine for sake and use chicken stock (because I usually have some in the freezer and having to prepare salmon stock would take the simplicity out of this dish for me).
Don't use expensive cuts of salmon. I usually make this with smoked salmon cooking pieces but you could use tinned at a pinch.
Last time I added a handful of endemame beans and served the rice with a side of shredded spinach -  they certainly tasted good together and add an extra healthy twist.

Central Asian Herb Paste

 

(This is not specificall Tajik but comes from the region)

Ingredients
6 Tbsp extra virgin olive oil
1 bunch parsley*
1 bunch coriander
1 bunch mint leaves
2/3 cup pistachios
A pinch of salt if pistachios are unsalted
Fresh lemon juice - enough for your own taste
1 pinch fresh ground black pepper

Instructions
Place all of the ingredients into a food processor. Puree, stopping to scrape the sides of the bowl occasionally, until a paste forms. Add more oil and/or juice if needed.

Serve as a garnish with Tajik soup or whatever dish calls for some zing - the smell and taste of the mint is delicious.  Great on toast with fresh tomato. 

Chook's note:
The original recipe called for flat-leaf parsley but I prefer curly leaf it has a better flavour
*Pistachios - I used packet roasted nuts.
Store in an airtight container in the fridge or you can freeze small quantities for later.
This paste is very simple but a slightly different flavour profile to my Herb/Green Jam but just as delicious https://thepingingchook.blogspot.com/search?q=herb+jam

Tajik Green Lentil and Rice Soup

 

A simple nourishing soup in progress! 

Ingredients
2-3 Tbsp extra virgin olive oil
2 tsp cumin seeds
1 onion, diced
2 stalks celery, diced
1 carrot, diced
2 Tbsp chopped garlic
1/2 tsp ground allspice
4 med tomatoes, chopped
3/4 cup brown rice
1 cup green or brown lentils
1-2 bay leaves
4-5 cups vegetable or chicken stock
Salt and freshly ground black pepper to taste

Method
* Heat a large, heavy pot over medium heat. Add the olive oil and then the cumin seeds. Roast gently until they are fragrant, about 1 min but watch they don't burn.
* Add the onions, celery and carrot with a pinch of salt. Cook, stirring occasionally, until soft and the onions translucent, about 5 mins
* Stir in the garlic and allspice and cook 1-2 mins. Incorporate the tomatoes with a pinch of salt and bring to a brisk simmer. Let simmer and thicken for 5 mins.
* Mix in the bay leaves, rice and lentils.
* Add the stock and bring to a boil then cover and reduce the heat to maintain a gentle simmer. Cook for 20-30 mins, or until rice and lentils are tender.  The soup tends to be quite thick so if you prefer a thinner soup simply add more stock or hot water and adjust the seasoning if necessary.

Crumbled goat cheese or feta 
Central Asian herb paste
Lemon wedges

Chook's note: 
You can take the easy route and use canned tomatoes (1/2 can) and also canned lentils (rinsed well)
Use whatever tice you prefer . Brown would be great but I used Basmati (because it was handy).
If you don't have allspice you could use nutmeg