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| | From:  ANNIE24447 (Original Message) | Sent: 3/28/2006 9:03 AM |
Iran
soup
Aash-e Aab Leemoo[ rich meaty soup with limes ]
Ingredients: (4 servings)
basmati or long-grain rice, 200 grams
herbs (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
fresh lime juice, 3-4 spoons
sugar, 2-3 spoons
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper
Directions:
Peel and slice two onions and fry in oil until slightly golden.
Add 4-5 glasses of hot water, split-peas, salt and pepper and
cook over low heat for about 10 minutes. Wash rice and add
to the aash. Cook for another 15-20 minutes.
Peel and grate two onions. Add to meat with salt and pepper
and mix well. Shape into small balls and add to the aash.
Wash herbs, chop finely, add to the aash, and cook for another
15-20 minutes. Add in lime juice, sugar, and marjoram
(if fresh marjoram is used, it should be finely chopped).
Mix well and cook for a few more minutes.
Fry mint in oil for a few minutes (if fresh mint is used, it should
be finely chopped before frying). Add mint on top of the aash
and serve.
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SOUP. Aash-e Aaloo
Ingredients: (4 servings)
basmati or long-grain rice, 100 grams
herbs (parsley, mint, coriander, spring-onion ends), 500 grams
ground lamb or beef, 250 grams
pitted prunes, 300 grams
onions, 4 large
cooking oil
salt
black pepper
Directions:
Soak prunes in warm water for two hours. Peel and slice two
onions and fry in oil until slightly golden. Make ground meat
into 2 cm balls and fry with onions until color changes.
Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs. Wash rice once with warm water.
Add herbs, rice, prunes (including the water it was soaked in),
salt and black pepper to meat balls. Mix well and cook over
medium heat for about 20 minutes. . |
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