Persian-style rice and vegetable soup, a recipe by Ash E Jow

Iranian cuisine is a great unknown and unfairly associated with low standards in our country. Perhaps because its most famous dish, the kebab, is famous as an after-party meal or cheap resource to fill the stomach (and it’s a kebab that has nothing to do with the authentic Iranian kebab). But the reality is that it’s a laborious kitchen with a long tradition of grandmothers and mother cooks who love to cook recipes from scratch and by hand.

Today is proof of how much more this gastronomy offers, characterized by the use of spices than we are used to and combining ingredients in a very different way than ours. In any case, it is a cuisine full of flavors and colors that arouses my interest in learning about other cultures. That Ash E.Jow It is a soup of rice and vegetables of Persian origin, thick and flavorful. It is based on cooking a mixture of grains (originally barley or rice) and legumes such as lentils, chickpeas or beans with fresh herbs and spices. Some versions add meat, but the vegetarian version with vegetable broth or water, or those that just don’t have it, are also very popular.

We will use white basmati rice, slightly aromatic, in addition to the peeled lentils, the advantage of which is that they do not need to be soaked and cook at the same speed as rice, and chickpeas. The latter come out of the pot, since if we start with the dry ones, their cooking time is much longer than that of the cereals and we save time by simply incorporating them at the end, drained well.

If you will use justremember that this is required soak the night before. For cooking, I decided to salvage the broth from a previous boil, but you can use chicken, veggies, or just water, although it will be a little less tasty. But what really matters and what gives personality to this type of stew is the herbs and spices used; Don’t skimp on cooking with turmeric, cumin, cardamom and mint.

We’ll refresh the end result with cilantro and fresh parsley and the acidity of the sour cream, which can be substituted for Greek yogurt, although I recommend looking for the first. Another key feature is the caramelized onion, which is prepared on the side and incorporated into this soup at the end on top.

How to make rice and vegetable soup


For the caramelized onion

  • White onions, 2 units

  • olive oil, 3 tablespoons

  • sugar, 1 tablespoon

  • White Onion, 1 unit

  • olive oil, 3 tablespoons

  • Turmeric, 2 teaspoons

  • cumin, 2 teaspoons

  • Dried peppermint, 2 teaspoons

  • cardamom powder, 1 teaspoon

  • Ground black pepper, 2 teaspoons

  • Peeled lentils (orange), 150 g

  • Basmati rice, 150g

  • Cooked chickpeas, 1 pot

  • Boiled, chicken or vegetable broth, 2 liters

  • salt, oh

  • fresh parsley, 1 handful

  • fresh cilantro, 1 handful

  • fresh spinach, 2 handfuls (optional)

  • cream cheese, 8 tablespoons

Step 1

peel one Onion and julienne it. Place in a pan with the oil, sugar and salt and caramelize until golden and very soft. Stir occasionally so it never burns. When it’s ready, make a reservation.

step 2

The other Onion It needs to be cut into brunoise (small squares) and poached over low heat with oil and salt until very tender. So add Turmeric, cumin and cardamomAlso black pepper. Stir well to give the spices a little heat.

step 3

then add Rice and peeled lentils and cover with the cooked broth, chicken, or whatever we have. Cook for 15 minutes over medium heat. When we see that more broth is missing we must add more, always better as we add it already hot.

step 4

Strain the chickpeas and rinse with plenty of water to remove all traces of the jam. Chop that parsley and mintalso spinach if we want to add it.

step 5

Add the chickpeas and vegetables to the soup and season with salt and spices. Cook for another 5 minutes and serve the soup with the caramelized onion and some cream cheese.