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Soup Recipes

Aash E Aaloo (Persian Soup)


100 g basmati rice or 100 g long-grain rice
500 g herbs (parsley, mint, coriander, spring-onion ends)
250 g ground lamb or 250 g beef
300 g pitted prunes
4 large onions
cooking oil
black pepper


1 Soak prunes in warm water for two hours.

2 Peel and slice two onions and fry in oil until slightly golden.

3 Make ground meat into 2 cm balls and fry with onions until colour changes.

4 Add 3-4 glasses of water, and bring to a boil.

5 Finely chop herbs.

6 Wash rice once with warm water.

7 Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.

8 Mix well and cook over medium heat for about 20 minutes.