Shadis Soup E Mahicheh Recipes

SHADI'S SOUP-E MAHICHEH

Steps:

• Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
• Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
• Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
• Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
• Season with salt and additional black pepper as needed. Add lemon juice just before serving.

SOUP-E SHIR

Steps:

• Place the chicken, oats, garlic, carrots, onions, olive oil, 1 teaspoon salt and 1/8 teaspoon pepper in a large pot. Add 5 cups water and place a wooden spoon in the pot so the liquid won't boil over. Partially cover the pot and bring to a simmer over medium-high heat, 10 to 15 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the chicken is cooked through, 20 to 25 minutes. If the soup thickens too quickly before the chicken is done, stir in up to 1 cup of water to thin it out.
• Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and give it a nice stir. Slowly add the milk while stirring constantly. Reduce the heat to medium-low and gently simmer for 10 minutes more.
• Stir in half the parsley and the lemon juice. Taste the soup. It should have enough salt to be pleasant and have just hint of lemon. Add more salt, pepper and/or lemon juice, if needed.
• Serve garnished with the remaining parsley.

SHADI'S ONE-POT TURMERIC CHICKEN AND RICE

Steps:

• Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
• Rinse rice in a sieve under running water a few times to get rid of excess starch.
• Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
• Meanwhile, shred chicken using two forks.
• Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.