Ash, a Persian Soup

  • Ash, a Persian Soup
By Parvaneh Holloway
Serves: 6+ Cuisine: Persian

This great new recipe “Ash”, which is a Persian Soup, is from our good friend and lovely lady, Parvaneh Holloway.

“I would like to share with you, my recipe for Ash. As you can see by the name, it is a very significant dish in our culture. The word “cook” translated into Farsi is “Ashpaz”, meaning the maker of Ash. The word “kitchen” in Farsi is “Ashpaz Khaneh”, meaning the house of the maker of Ash.

This is my version of my dear father’s recipe. I have included a few extra ingredients, like ground eggplant, grains and kale.”

This is a great recipe to use Parvaneh’s Persian Spices Blend recipe.

Ingredients

  • 1 lbs Ground Beef
  • 6 tsp Dried Mint
  • 1 large Onion, peeled and finely chopped
  • 1 lbs Eggplant, peeled and pureed
  • 1 lbs Leeks, cleaned and finely chopped
  • 1 lbs Kale, stems removed and finely chopped
  • 1 bunch of Parsley, stems removed and finely chopped
  • 1 bunch of Cilantro, stems removed and finely chopped
  • ¼ cup Lentils, cleaned, soaked overnight and rinsed
  • ¼ cup Yellow Split Peas, cleaned, soaked overnight and rinsed
  • ¼ cup Kidney Beans, cleaned, soaked overnight and rinsed
  • ¼ cup Chickpeas, cleaned, soaked overnight and rinsed
  • ¼ cup Hulled Barley, cleaned, soaked overnight and rinsed
  • ¼ cup Kamut Grains (or an optional substitute), cleaned, soaked overnight and rinsed
  • 9 cups Chicken or Beef stock
  • 10 cups Water
  • 3 tsp Persian Spice Blend
  • 2 tbs Balsamic Vinegar
  • Salt & Pepper to taste
  • for garnish:
  • 1 medium Onion, finely sliced
  • 3 tsp Dried Mint
  • 3 tbs Olive Oil

Preparation

  • In a large pot, brown the ground beef for 5 minutes. Add the Persian Spice Blend, salt & pepper. Stir in the ground eggplant and brown for 5 more minutes, then add leeks, kale, parsley, cilantro, and the stock and water.
  • Stir in the chickpeas, kidney beans, hulled barley, kamut grains, dried mint, and balsamic vinegar.
  • Bring the soup to a boil, and let simmer on medium heat for 1 ½ hours, stirring a few times, and add salt to taste.
  • Stir in lentils and split peas and let simmer for an additional 1 ½ hours, or until all beans are tender.
  • In a skillet, heat olive oil in and brown onions until they are golden brown. Turn off the heat and stir in the dried mint. Garnish the soup by topping it with the onion, mint and olive oil, and a drizzle of yogurt. Serve with fresh crusty bread.

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