Ash-e shooli

Step 1: Heat the 4 tbsp sunflower oil in a large pot over a medium heat and fry the 2 onions for 10 minutes until golden. Stir in the 1 tsp ground turmeric for 30 seconds.

Step 2: Add the 14 oz raw beetroot and 6 ¾ cups water, bring to the boil and simmer for 15 minutes. Add the 1 ¾ oz short-grain rice and simmer for 15 minutes more, until the beetroot is tender when pierced and the rice is soft.

Step 3: Add the 10 ½ oz spinach and 3 ½ oz mixed parsley, coriander and dill and cook for 10 minutes until dark and soft.

Step 4: Whisk the 3 tbsp plain flour with a ladle of cool water until smooth, then stir it into the pot. Simmer for 5 minutes, stirring, until the soup thickens enough to coat a spoon and no longer tastes floury.

Step 5: Stir in the ¼ cup white vinegar or grape vinegar, 2 tbsp sugar or date syrup, 2 tsp salt and ½ tsp black pepper. Taste: it should be clearly sour, softened by sweetness. Adjust with more vinegar or sugar a spoon at a time.

Step 6: Warm the 2 tbsp sunflower oil in a small pan off the heat, stir in the 2 tbsp dried mint for 10 seconds and drizzle over the bowls. Serve hot with bread.