Ash-e Shalgham – Persian Beef and Herb Soup


A hearty Persian soup made with beef mince and a selection of herbs and spices.

Ash-e Shalgham - Persian Beef and Herb Soup

A hearty Persian soup made with beef mince and a selection of herbs and spices.
Total Time: 1 hour 2 minutes
Servings: 4
Author: The Cook
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Ingredients

  • 2 large onions
  • 2 tablespoons oil
  • 1 tablespoon ground turmeric
  • ½ cup yellow split peas
  • 5 cups water
  • 250 g beef mince
  • 1 cup basmati rice
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh coriander (cilantro) leaves
  • 3 tablespoons fresh chives
  • 100 g fresh spinach
  • 1 tablespoon butter
  • 1 large garlic clove
  • 3 tablespoons fresh mint
  • salt and black pepper, to taste
  • yoghurt, as required, to taste
  • naan bread

Recipe Instructions

  • Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
  • Bring to a boil and then simmer for 20 minutes.
  • Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
  • Simmer for 10 minutes. Add the rice, parsley, coriander, chives and spinach.
  • Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
  • Melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn.
  • Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.

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