Today is the last day of the Middle Eastern week. I liked all the dishes I cooked during the last seven days and this one isn't an exception.
This Persian soup is very tasty, nutritious, full of vitamins, and it smells fabulous.
It looks very nice when it's garnished with fried red onion and mint leaves.
What is your favourite Middle Eastern dish ?
This Persian soup is very tasty, nutritious, full of vitamins, and it smells fabulous.
It looks very nice when it's garnished with fried red onion and mint leaves.
What is your favourite Middle Eastern dish ?
You need:
1 cup beans, soaked overnight
1 large onion
6 garlic cloves
0,5 kg spinach
3 cups parsley
3 cups cilantro
1 cup chives
1 cup mint
1 tablespoon turmeric
oil
salt & pepper
For garnish:
1 medium red onion
1 tablespoon dried mint
1 cup beans, soaked overnight
1 large onion
6 garlic cloves
0,5 kg spinach
3 cups parsley
3 cups cilantro
1 cup chives
1 cup mint
1 tablespoon turmeric
oil
salt & pepper
For garnish:
1 medium red onion
1 tablespoon dried mint
Method:
1. Sauté small diced onion and minced garlic in some oil until translucent. Add turmeric and mix well. Add beans and 10 cups of water. Bring to a boil and cook covered for 1,5 hours.
2. In the meantime clean and rough chop herbs and spinach. Add them to the beans. Season with salt and pepper. Cook covered over medium heat for another 1,5 hours until beans are cooked all the way through.
3. Slice the red onion in thin half moons and sauté in oil until golden. Add dried mint and continue to fry on low heat until onion becomes crispy.
4. Serve in soup bowls and place fried onion garnish on top.
1. Sauté small diced onion and minced garlic in some oil until translucent. Add turmeric and mix well. Add beans and 10 cups of water. Bring to a boil and cook covered for 1,5 hours.
2. In the meantime clean and rough chop herbs and spinach. Add them to the beans. Season with salt and pepper. Cook covered over medium heat for another 1,5 hours until beans are cooked all the way through.
3. Slice the red onion in thin half moons and sauté in oil until golden. Add dried mint and continue to fry on low heat until onion becomes crispy.
4. Serve in soup bowls and place fried onion garnish on top.
I found the recipe on www.mypersiankitchen.com