Persian Rice SoupSubmitted by: IBAWOLF
IntroductionRice version of a Persian Barley Soup developed to accommodate my wife's allergies. Rice version of a Persian Barley Soup developed to accommodate my wife's allergies.
2 peeled and thinly sliced white onion
1/2 pound lamb, veal, or beef stew meat
2 Tablespoons olive oil
2 teaspoon lite salt
1/2 teaspoon freshly ground black pepper
1 teaspoon turmeric
1/4 Cup dried red kidney beans
1/4 cup (garbanzo beans) dried chick-peas
1/4 cup dried split peas
8 cups water
4 cups turkey broth
1 1/4 cup brown rice
2 cups fresh or 1/2 cup dried parsley
1 cup fresh or 1/4 cup dried cilantro
1/2 cup chopped fresh dill or 2 T dried dill
4 cups chopped fresh or 1 C frozen spinach
1 cup fat free yogurt
2. Add brown rice. Cover and cook 30 minutes longer, stirring occasionally.
3. Add parsley, cilantro, dill, and spinach; cover and cook 50 minutes more.
4. Check to see that the meat is tender and beans are done.
5. Stir in the yogurt, and continue stirring constantly for 5 minutes with a wooden spoon to prevent curdling.
*** NOTE: We let the soup cool and set in the refrigerator over night to let the flavors meld. Add the yogurt just before serving.
Optional Garnish not included in nutrition calculation:
2 Tablespoons oil
1 onion, peeled and thinly sliced
5 cloves garlic, peeled and crushed
1/4 teaspoon turmeric
1 Tablespoon dried mint leaves
Pour 2 Tablespoons oil into a small non-stick frying pan and brown the onion and garlic. Add turmeric and remove from heat. Crush dried mint in the palm of your hand and add to the pan. Mix well.
Pour the simmering soup into a tureen. Garnish with mint-and-garlic mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user IBAWOLF.
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Member Ratings For This Recipe
great without any meat at all, just meat broth - 3/25/10
Reply from IBAWOLF (8/8/10)
I made this once for a meal with vegetarians. I started with a Vegetable broth(soup) and made it totally without meat or meat broth. It was still GREAT!