ASH-E RESHTEH (PERSIAN LEGUME SOUP)
Wonderful Persian soup.
Provided by AlliePeacock
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 12h
Yield 6
Number Of Ingredients 19
Steps:
- Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
- Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
- Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
- Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
- Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
- Serve soup with yogurt and fried red onions.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 76.3 g, Cholesterol 7.5 mg, Fat 11.3 g, Fiber 17.4 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 434.3 mg, Sugar 11 g
AASH-E GOJEH FARANGI TOMATO SOUP
Make and share this Aash-E Gojeh Farangi Tomato Soup recipe from Food.com.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel an slice 2 onions; fry in oil until golden.
- Add turmeric, tomato paste, salt and pepper.
- Add beef stock; add split peas; cook 10 minutes
- Wash rice; add to soup; cook for 10 minutes.
- Peel and grate remaining 2 onions.
- Add to meat with egg; shape into small balls; add to soup.
- Wash herbs; mince fine; add to soup; cook 10 minutes.
- Fry mint in oil; chop finely; if fresh add to top of soup like garnish.
Nutrition Facts : Calories 532.3, Fat 17.4, SaturatedFat 4.9, Cholesterol 81.7, Sodium 1436, Carbohydrate 65.7, Fiber 4.7, Sugar 5.2, Protein 26.8
AFGHAN TOMATO SOUP (AUSH GOSHTI)
I had this in a restaurant and came up with a great recipe to mimic it. This soup is lemony and full of great dill flavors. It makes a popular first course and is a crowd pleaser for all ages.
Provided by Sumaia Cooks!
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
- Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 62.9 g, Cholesterol 20.9 mg, Fat 7.4 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 763.9 mg, Sugar 8.2 g
AASH-E SHALGHAM
Make and share this Aash-E Shalgham recipe from Food.com.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground meat with grated onions, salt and black pepper.
- Shape into small balls, and fry in oil until colour changes.
- Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
- Wash turnip and rice.
- Peel turnip and cut into a few pieces.
- Add both to aash.
- Also add turmeric, salt and black pepper.
- Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
- If using fresh mint, wash and chop finely.
- Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.
Nutrition Facts : Calories 466.2, Fat 14.3, SaturatedFat 5.8, Cholesterol 36.5, Sodium 205, Carbohydrate 66.7, Fiber 26.5, Sugar 9, Protein 24.5
DAMI-YEH GOJEH NOKHOD FARANGI (TOMATO-EGG RICE)
This comforting Iranian dami (rice cooked with vegetables) bridges the transition between spring and summer with early tomatoes and perennial frozen green peas - but tastes great any time of year. Dami-style rice is stickier than other Iranian rice dishes. Delicately scented with turmeric and cinnamon, it is often served with eggs on the side. This version cooks the eggs whole in their shells on top of the rice to make for a one-pot meal.
Provided by Naz Deravian
Categories grains and rice, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the tomatoes in half through their equators and scoop out the seeds with a spoon or your fingers as best as you can without getting obsessive about it. Discard the seeds and cut the tomatoes into 1/2-inch pieces, discarding the stem and core.
- In a medium or large saucepan with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden and browning slightly around the edges, about 6 minutes. Reduce the heat to medium-low, add the garlic and 1/2 teaspoon salt and cook, stirring frequently, until fragrant, about 2 minutes. Add the turmeric and pepper and stir until fragrant, about 30 seconds. Add the tomato paste and stir to cook off the raw taste and brighten the color, taking care not to burn the paste, about 1 minute. Add the tomatoes and 1 teaspoon salt. Stir and cook until the tomatoes start to soften and just begin to release their juices, about 3 minutes. Add the peas, rice and cinnamon, stir and cook for 1 minute.
- Raise the heat to high and add the butter, 2 1/2 teaspoons salt and 2 cups water. Stir and bring to a boil. With a spoon, gently place the eggs on top of the rice, spaced out evenly along the outer edges of the saucepan. They will sink a little bit. Cover, reduce the heat to low and cook just until the liquid has been absorbed, about 12 minutes. If you don't have a glass lid, it's OK to quickly lift the lid to check the liquid absorption.
- Remove the lid and wrap it with a clean thin kitchen towel. Secure the towel by tying it in a knot or tucking it into the lid's handle. Place the lid firmly back on the pot so that the towel can catch condensation, and allow the rice to continue steaming over low heat until it is cooked through, about 15 minutes more.
- Fill a small bowl with ice water. With a spoon, transfer the eggs to the ice water and let stand until cool enough to peel, about 1 minute.
- Peel the eggs, slice in half, season with salt and pepper and drizzle with a little olive oil. Serve with the rice, garnished with mint and scallion if you like.
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