Aash-E Shalgham (Beef and Herb Soup)

Ingredients

• 2 large onions
• 2 tablespoons oil
• 1 tablespoon ground turmeric
• 1/2 cup yellow split peas
• 5 cups water
• 2 cups ground beef
• 1 cup basmati rice
• 3 tablespoons fresh parsley, chopped
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh chives, minced
• 2/3 cup fresh spinach, minced
• 1 tablespoon butter
• 1 large garlic clove, minced
• 4 tablespoons fresh mint, chopped
• salt and black pepper, to taste
• yogurt (optional)
• naan bread (optional)

Directions

1. 1

   Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.

2. 2

   Bring to a boil and then simmer for 20 minutes.

3. 3

   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.

4. 4

   Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.

5. 5

   Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.

6. 6

   In another pan, 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.