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Aash-e Gandom (Persian Soup)
Persian Soup |
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100g wheat
700g spinach
50g peas
50g beans
50g lentils
50g split peas
2 large onions
1/2 tsp. turmeric
flour
cooking oil
salt
black pepper
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Soak peas, beans, lentils, and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt, and pepper. Cook over low heat for about one hour, stirring frequently.
Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.
Click on Persia.Net Online for more recipes from Iran!
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Preparation Time: 1.5 hr |
Serves: 4 |
| Recipe Origin: Iran |
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Submitted by: |
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Masoud Vakhshouri
United Arab Emirates |
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| This recipe has been viewed 11818 times. |
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