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This classic Iranian soup, Aashe
Maste, is almost a meal in itself. It is full of invigorating
herbs, and is a popular cold weather dish.
Ingredients
- large onion - 2
- oil - 30ml/2tbsp
- ground turmeric - 15ml/1 tbsp
- yellow split peas - 100g/3˝ oz/˝
cup
- water - 1.2 liters/2 pints/5
cups
- minced beef - 225g/8 oz
- rice - 200g/ 7 oz/1 cup
- parsley, coriander and chives -
45ml/3 tbsp, each fresh chopped
- butter - 15g/ ˝oz/1 tbsp
- large garlic - 1 cloves, finely
chopped
- mint - 60ml/4 tbsp, chopped
- saffron strands - 2-3, dissolved
in 15ml/1 tbsp boiling water (optional)
- salt and freshly ground black
pepper
- yogurt and naan bread, to serve.
Method
- Chop one of the onion then heat
the oil in a large saucepan and fry the onion until golden brown.
- Add the turmeric, split peas and
water, bring to the boil, then reduce the heat and simmer for 20
minutes.
- Grate the other onion into a
bowl, add the minced beef and seasoning and mix well.
- Using your hands, form the
mixture into small ball, about the size o walnuts. Carefully add
to the pan and simmer for 10 minutes.
- Add the rice, then stir in the
parsley, coriander, and chives and simmer for about 30 minutes,
until the rice is tender, stirring frequently.
- Melt the butter in a small pan
and gently fry the garlic. Add the mint, stir briefly and sprinkle
over the soup with the saffron, if using.
- Spoon the soup into warmed
serving dishes and serve with yogurt and naan bread. Serves 6.
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