The addition of turmeric and saffron colours this satisfying soup a deep, vibrant yellow. It is a popular dish in Iran.
2 large onions
30 ml (2 tbsp) oil
15 ml (1 tbsp) ground turmeric
100 g (3 1/2 oz) 1/2 cup yellow split peas
1.2 litres (2 pints) 5 cups water
225 g (8 oz) minced beef
200 g (7 oz) l cup rice
45 ml (3 tbsp) each fresh chopped parsley, coriander and chives
15 g (1/2 oz) l tbsp butter
1 large garlic clove, finely chopped
60 ml (4 tbsp) chopped mint
2 - 3 saffron strands dissolved in 15 ml (1 tbsp) boiling water (optional)
salt and freshly ground black pepper
yogurt and naan bread, to serve
30 ml (2 tbsp) oil
15 ml (1 tbsp) ground turmeric
100 g (3 1/2 oz) 1/2 cup yellow split peas
1.2 litres (2 pints) 5 cups water
225 g (8 oz) minced beef
200 g (7 oz) l cup rice
45 ml (3 tbsp) each fresh chopped parsley, coriander and chives
15 g (1/2 oz) l tbsp butter
1 large garlic clove, finely chopped
60 ml (4 tbsp) chopped mint
2 - 3 saffron strands dissolved in 15 ml (1 tbsp) boiling water (optional)
salt and freshly ground black pepper
yogurt and naan bread, to serve
method
1. Chop one of the onions then heat the oil in a large saucepan and fry the onion until golden brown. Add the turmeric, split peas and water, bring to the boil, then reduce the heat and simmer for 20 minutes.
2. Grate the other onion into a bowl, add the minced beef and seasoning and mix well. Using your hands, form the mixture into small balls, about the size of walnuts. Carefully add to the pan and simmer for 10 minutes.
3. Add the rice, then stir in the parsley, coriander, and chives and simmer for about 30 minutes, until the rice is tender, stirring frequently.
4. Melt the butter in a small pan and gently fry the garlic. Add the mint, stir briefly and sprinkle over the soup with the saffron, if using.
5. Spoon the soup into warmed serving dishes and serve with yogurt and naan bread.
2. Grate the other onion into a bowl, add the minced beef and seasoning and mix well. Using your hands, form the mixture into small balls, about the size of walnuts. Carefully add to the pan and simmer for 10 minutes.
3. Add the rice, then stir in the parsley, coriander, and chives and simmer for about 30 minutes, until the rice is tender, stirring frequently.
4. Melt the butter in a small pan and gently fry the garlic. Add the mint, stir briefly and sprinkle over the soup with the saffron, if using.
5. Spoon the soup into warmed serving dishes and serve with yogurt and naan bread.
serving amount
serves 6
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