{"id":3766,"date":"2023-11-03T05:09:17","date_gmt":"2023-11-03T05:09:17","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=3766"},"modified":"2023-11-03T05:09:18","modified_gmt":"2023-11-03T05:09:18","slug":"soups-and-ashes-2","status":"publish","type":"post","link":"http:\/\/peykmagazine.com\/en\/2023\/11\/03\/soups-and-ashes-2\/","title":{"rendered":"Soups and Ashes<\/strong>"},"content":{"rendered":"

From: New Food For Life <\/i>by Najmieh Batmanglij <\/b><\/p>\n

Soups and Ashes:<\/b> <\/b>\u201cSoup plays a vital role in Iranian traditions. Many different kinds of soups are served to mark special occasions, and sharing a bowl of soup is believed to forge the bonds of friendship. Some soups are thin, but many are thick and substantial enough to serve as main course. An ash (rhymes with squash) is a wonderfully flavored thick soup. In Persian, the cook is called ash-paz, or the soup preparer, and the kitchen is ash-paz khaneh, the place where soup is prepared. For best results, make the ash a day in advance to give the flavors a chance to meld, and reheat it just before serving. Add the garnish at the last minute, after pouring the soup into the tureen. We Persians like to decorate our soups with various garnishes, creating patterns that are pleasing to the eye. Just before serving, stir in the garnish. Serve with a crusty Persian bread like sangak, lavash, or pita.\u201d<\/span><\/p>\n

\"\"<\/p>\n

Sweet & Sour Soup (Ash-e-miveh) <\/b><\/p>\n

Preparation time: 30 minutes
\nCooking time: 3 hours
\nServings: 6<\/p>\n

Ingredients<\/b><\/span>:\u00a0<\/b><\/p>\n

Soup<\/b><\/span>: 3 onions, 2 peeled and thinly sliced, 1 peeled and grated; 1 pound ground meat or chicken; 2 \u00bd tsp. salt; \u00bd tsp. freshly ground pepper; \u00bd tsp. ground cinnamon; 1 cup chopped fresh parsley; \u00bd cup oil; \u00bd tsp. turmeric; \u00bd cup yellow split peas or dried chickpeas; 8-10 cups water; \u00bd cup chopped fresh chives or scallions; \u00bd cup fresh beet leaves; \u00bd fresh chopped mint; 1 cup chopped fresh coriander leaves; 1 cup dried pitted prunes; 1 cup dried apricots; \u00bd cup rice; \u00bc cup walnuts; \u00bc cup sugar; \u00bc cup red wine vinegar<\/p>\n

Garnish<\/b><\/span>: l large onion peeled and finely sliced; 5 cloves garlic, peeled and crushed; 2 Tbsp. oil; 1 tsp. dried mint flakes crushed; \u00bc tsp. turmeric<\/p>\n

Directions<\/b><\/span>:<\/b><\/p>\n

1- In a bowl, combine grated onion with ground meat. Add \u00bd tsp. salt, \u00bc tsp. pepper, \u00bc tsp. cinnamon, and 2 Tbsp. parsley. Mix well and shape into meatballs the size of a walnut.<\/p>\n

2- Brown the two sliced onions in \u00bc cup of oil in a large pot. Sprinkle with 2 tsp. salt, \u00bc tsp. pepper, and turmeric. Add the split peas or chickpeas and saut\u00e9 for a few minutes. Pour in 8 cups of water. Bring to a boil, reduce heat, cover, and simmer for 25 minutes over medium heat, stirring occasionally.<\/p>\n

3- Add the remaining parsley, chives or scallions, beet leaves, fresh mint, and coriander, then simmer, covered, 25 minutes longer.<\/p>\n

4- Add prunes, apricots, and meatballs and cook, covered, for 25 minutes more.<\/p>\n

5- Add rice and walnuts. Cover and cook for 45 minutes longer.<\/p>\n

6- Mix the sugar and vinegar together and stir into the soup. Cook for about 25 minutes longer. Add more warm water if the ash is too thick. Taste for seasoning and add more sugar or vinegar if needed to balance the sweet and sour.<\/p>\n

7- Shortly before serving, prepare the garnish by browning the onion and garlic in 2 Tbsp. oil in a non-stick frying pan. Remove from heat, add crushed mint flakes and turmeric to the pan, and mix well.<\/p>\n

8- Pour warmed soup into a tureen. Pour the garlic and mint garnish on top and serve with Persian flat bread, sangak, or lavash.<\/p>\n

Note<\/b>: For richer, more developed flavors, make your soup the night before. Just before serving, warm up the soup and add the garnish mixture of browned onions, garlic, and mint.<\/p>\n","protected":false},"excerpt":{"rendered":"

From: New Food For Life by Najmieh Batmanglij Soups and Ashes: \u201cSoup plays a vital role in Iranian traditions. Many different kinds of soups are served to mark special occasions, and sharing a bowl of soup is believed to forge the bonds of friendship. Some soups are thin, but many are thick and substantial enough<\/p>\n","protected":false},"author":2,"featured_media":3725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-3766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nSoups and Ashes - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/peykmagazine.com\/en\/2023\/11\/03\/soups-and-ashes-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soups and Ashes - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"From: New Food For Life by Najmieh Batmanglij Soups and Ashes: \u201cSoup plays a vital role in Iranian traditions. 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