Aash-e Shalgham (Beef and Herb Soup)
A Persian soup of beef, yellow split peas and basmati rice, seasoned with turmeric and clove and simmered on the stove.
1 hr 35 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 75 min · 95 min total
- medium
- 1
Chop one onion and saute in oil until golden brown. Add turmeric, peas and water. Bring to a boil and then simmer for 20 minutes.
- 2
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.
- 3
Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach. Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
