آشپزی: Soups

‏نمایش پست‌ها با برچسب Soups. نمایش همه پست‌ها

۱۳۸۸ خرداد ۲۷, چهارشنبه

Aash-e Reshteh

Ingredients: 4 servings
reshteh, 400 grams (reshteh is similar to spaghetti in shape and should be obtained in Iran or from an Iranian store)
herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg
chick-peas, 150 grams
black-eye beans, 150 grams
lentils, 150 grams
dried mint, 4 spoons (or 200 grams of fresh mint)
medium onions, 4
kashk, two glasses (kashk is thick whey and should be obtained in Iran or from an Iranian store)
flour, 2 spoons
cooking oil
salt
black pepper
Directions

Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking. Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top. Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil.) Also add fried mint on top of Aash-e Reshteh and serve

Aash-e Shalgham

Ingredients: 4 servings
turnip, 500 grams
long grain or basmati rice, 100 grams
ground lamb or beef, 200 grams
onions, 2 large
split peas, 50 grams
turmeric, 1/2 teaspoon
mint, 100 grams fresh or 2 teaspoons dried
cooking oil
salt
black pepper
Directions
Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until color 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

Aash-e Gojeh-Farangi

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
tomato paste, 5-6 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 andmix 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 tomato paste andmarjoram (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

۱۳۸۸ خرداد ۲۵, دوشنبه

Aash-e Anaar

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

pomegranate paste, one glass 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 pomegranate paste 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

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

Aash-e Gandom

Ingredients: 4 servings

wheat, 100 grams

spinach, 700 grams

chick peas, 50 grams

black-eye beans, 50 grams

lentils, 50 grams

split peas, 50 grams

onions, 2 large

turmeric, 1/2 teaspoon

flour

cooking oil

salt

black pepper

Directions
Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently. Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add the aash. Stir and cook for a few more minutes

Aash-e Sholeh-Ghalamkar

Ingredients: 4 servings

vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams

long-grain or basmati rice, 100 grams

peas, 100 grams

beans, 100 grams

lentils, 100 grams

beef or lamb, 500 grams

onions, 3 large

turmeric, 1/2 teaspoon

cooking oil

salt

black pepper

Directions
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces and fry with onions until it changes color. Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the aash. Cook for another 20-30 minutes. Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary

Aash-e Aab Leemoo

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 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