Persian Sweet and Sour Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make a day ahead and then warm up. I substituted hazelnuts for the traditional walnuts. Ingredients:
2 onions, thinly sliced |
1 onion, grated |
1 lb ground turkey |
1 tsp salt |
1/2 tsp freshly ground black pepper |
1/2 tsp cinnamon |
1 cup parsley, chopped |
1/4 cup extra virgin olive oil |
1/2 tsp turmeric |
1/2 cup yellow split peas |
8 cups water |
1/2 cup scallions, chopped |
1/2 cup beet leaves, chopped |
1/4 cup fresh mint |
1 cup cilantro, chopped |
1 cup dried prunes, chopped |
1 cup dried apricots |
1/2 cup brown rice |
1/2 cup chopped hazelnuts |
1/4 cup sugar |
1/4 cup red wine vinegar |
1 onion, sliced thinly |
5 cloves garlic, crushed |
2 tbsp extra virgin olive oil |
1 tsp dried mint , crushed |
1/4 tsp turmeric |
Directions:
1. In a bowl, combine grated onion with ground turkey. Add 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp cinnamon, and 2 tbsp parsley. Mix well and shape into chestnut-sized meatballs.
2. Brown the 2 sliced onions in 1/4 cup oil in a large pot. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and turmeric. Add the split peas and saute for a few more minutes. Pour in 8 cups of water. Bring to a boil, reduce heat, cover, and simmer 25 minutes over medium heat, stirring occasionally.
3. Add the remaining parsley, scallions, beet leaves, fresh mint, and cilantro. Simmer, covered, over low heat for 25 minutes more.
4. Add the prunes, apricots, and meatballs. Cook, covered, 25 minutes more.
5. Add the rice and hazelnuts. Cover and cook 45 minutes more.
6. Mix the sugar and vinegar together and stir into the soup. Cook for 25 minutes longer. Add more warm water if soup is too thick. Taste for seasoning and add either sugar or vinegar to make a sweet and sour flavor. (Freeze or refrigerate at this point.)
7. Shortly before serving, prepare the garnish by browning the onion and garlic in 2 tbsp oil. Remove from heat. Add crushed mint flakes and turmeric and mix well.
8. Pour the soup into a tureen. Pour the garlic-mint garnish on top and serve hot with flat bread.
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