Persian wishing well soup

Yield: 8 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 \N Onion, chopped
¼ teaspoon Turmeric
¼ teaspoon Ground cinnamon
½ cup Rice
¼ pounds Dried apricots, cut into thin strips
½ cup Chopped fresh Parsley
8 cups Chicken stock or water
1 cup Cooked chick peas
\N \N Salt and pepper
¼ cup Fresh mint leaves
½ pounds Ground lamb
½ cup Pine nuts, toasted
½ \N Onion, chopped
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper



Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer To make the lamb balls, mix all ingredients until well combined. Form into walnut sized balls and set aside.

To make the soup, in a large pot, heat oil over medium heat. Lower heat and cook onion over low heat until golden , about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce heat and simmer about 20 minutes. Add chick peas and cook another 5 minutes. Taste for salt and pepper. Serve garnished with mint leaves.

Posted to JEWISH-FOOD digest V97 #024 by alotzkar@... (Al) on Jan 21, 1997.

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