Shadis Soup E Mahicheh Recipes

SHADI'S SOUP-E MAHICHEH

Shadi's Soup-e Mahicheh image

This Persian lamb and lentil soup is so good, it will instantly make you feel better! If you like, serve it with a side plate of green onions, radishes, and herbs such as parsley, mint, and basil. Iranians serve a plate of fresh herbs as a side with many meals.

Provided by Shadi HasanzadeNemati

Categories Lamb Stew

Time 2h

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (1 pound) lamb shank, excess fat removed
6 cups water
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 large carrot, chopped
½ cup green lentils
⅓ cup rice
2 cups chopped fresh spinach
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
1 teaspoon salt
1 medium lemon, juiced

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.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 4.5 g, Cholesterol 76.1 mg, Fat 22.1 g, Fiber 0.7 g, Protein 21.7 g, SaturatedFat 7.5 g, Sodium 66.8 mg

SOUP-E SHIR

Soup-e Shir image

This creamy oat and chicken Persian soup owes its texture to oatmeal rather than heavy cream or a slurry. The soup is ready in less than an hour, and most of that time is hands-off. Stirring in freshly squeezed lemon juice at the end add some brightness.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces boneless skinless chicken breast, halved (see Cook's Note)
1 cup old-fashioned oats
2 cloves garlic, minced
1 medium carrot, shredded (about 1/2 cup)
1 onion, chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup milk, warmed slightly
1 cup fresh flat-leaf parsley, chopped
Juice of 1 lemon, plus more if needed

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

Shadi's One-Pot Turmeric Chicken and Rice image

There are so many healing dishes in Persian cooking! My mom used to make this when we were kids. It doesn't have a particular name in Persian. We just call it "berenj va morgh ba zarchoobeh," which means rice and chicken with turmeric. The chicken is cooked first in some water with spices, onion, and garlic. Then we remove the chicken and cook the rice in that broth. Later we shred the chicken and add it back to the pot.

Provided by Shadi HasanzadeNemati

Categories One-Pot Meals

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups water
1 ½ pounds boneless, skinless chicken breasts
1 large onion, chopped
6 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups basmati rice
1 medium carrot, chopped
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 53.3 g, Cholesterol 65.9 mg, Fat 2.3 g, Fiber 1.1 g, Protein 31.5 g, SaturatedFat 0.7 g, Sodium 404.2 mg

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