Aash-E Shalgham (Beef and Herb Soup) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a very popular dish in Iran. This recipe is from a friend who lived in Iran many years ago. Ingredients:
2 large onions |
2 tablespoons oil |
1 tablespoon ground turmeric |
1/2 cup yellow split peas |
5 cups water |
2 cups ground beef |
1 cup basmati rice |
3 tablespoons fresh parsley, chopped |
3 tablespoons fresh cilantro, chopped |
3 tablespoons fresh chives, minced |
2/3 cup fresh spinach, minced |
1 tablespoon butter |
1 large garlic clove, minced |
4 tablespoons fresh mint, chopped |
salt and black pepper, to taste |
yogurt (optional) |
naan bread (optional) |
Directions:
1. Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
2. Bring to a boil and then simmer for 20 minutes.
3. Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
4. Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.
5. Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
6. In another pan, melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn. Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.
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