Aash-e Aaloo Recipe
a rich soup made with various herbs, rice, meat and prunes
Makes 4 Servings
- basmati or long-grain rice, 100 grams (0.22 lbs)
- herbs (parsley, mint, coriander, spring-onion ends), 500 grams (1.1 lbs)
- ground lamb or beef, 250 grams (0.55 lbs)
- pitted prunes, 300 grams
- onions, 4 large
- cooking oil
- black pepper
Soak prunes in warm water for two hours.
Peel and slice two onions and fry in oil until slightly golden.
Make ground meat into 2 cm balls and fry with onions until colour
changes. Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs. Wash rice once with warm water. Add herbs,
rice, prunes (including the water it was soaked in), salt and
black pepper to meat balls. Mix well and cook over medium heat
for about 20 minutes.