Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, azerbaijani fruit soup (ash-e meveh). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pomegranate soup is an Iranian and Iraqi dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded as an āsh, which is the Iranian term for a "thick soup". Āsh, a genre of soup in Iran. A chickpea in a pot leaps from the flame.
Azerbaijani fruit soup (Ash-e Meveh) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Azerbaijani fruit soup (Ash-e Meveh) is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook azerbaijani fruit soup (ash-e meveh) using 15 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Azerbaijani fruit soup (Ash-e Meveh):
- Get 1/2 cup rice
- Get 1/3 cup cooked yellow split peas
- Make ready 1/4 cup sugar
- Make ready 1/4 cup vinegar
- Prepare 2 medium onions, peeled
- Get 3-4 apricots for per person
- Prepare 3-4 prunes for per person
- Take 1/2 Tsp turmeric
- Take Pinch Salt and chili flakes to taste
- Take Pinch dried mint
- Prepare Vegetable oil
- Prepare For meatballs
- Get 150 g ground lamb or beef
- Take 1/2 onion, grated
- Make ready to taste Salt and pepper
This is a traditional and hearty sweet-sour soup (aash) with either dried fruits such as prunes, apricots, or fresh ones, tasty tiny meatballs, a little bit of spices, apple cider or grape vinegar and sugar. Soup, known as āsh in Farsi, is such a prominent part of Persian cuisine that the Farsi word for "cook" is āshpaz, meaning "soup-maker." Āsh-e miveh, also called osh-e miveh, differs from these standard preparations by combining generous amounts of fruit with a tangy acid, such as vinegar or lime, to. This complex, flavorful soup is a Persian new year tradition. With beans, lots of herbs, pasta, and yogurt, it's a rich vegetarian meal in itself.
Instructions to make Azerbaijani fruit soup (Ash-e Meveh):
- Mix minced meat with grated onion. Season with salt and pepper. Give balls shape to the meat. Heat a frying pan and cook the meatballs for about 10 minutes and until brown in 2 tablespoons of oil.
- Finely chop one of the onions. Set aside. Thinly slice remaining of the onion and fry in a pan. Keep it for garnishing.
- Bring the water to a boil. Add rice, yellow split peas, chopped onion, prunes, apricots, turmeric, sugar, vinegar, oil. Simmer for 10 minutes.
- Mix in the cooked meatballs. Partially cover the pot and simmer for 20 minutes.
- Once it is cooked, remove from the heat. Taste and adjust sugar or vinegar to your liking. Set it for few minutes all flavour come together.
- Ladle into bowls, garnish with fried onions and fried mint. Serve it warm Nosh-e jan
- Ingredients
Ash e Maash va Piaz or piazoo(Ash: soup, Maash: Mung Beans, Piaz: Onion) is a traditional Iranian soup from a province called Ghazvin. Persian Pomegranate Soup (Ash-e Anar) (Adapted from A Taste of Persia: An Introduction to Persian Cooking by Najmieh K. Persian Eggplant Soup - Ash-e Bademjan • Unicorns in the Kitchen. Persian eggplant soup is a delicious Persian recipe that's very simple to make. Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely flavorful, amazingly delicious.
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