How to Make Persian Herb and Rice Soup | Ashe Berenj Recipe (آش برنج) | Flavorsome Kitchen

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and more flavorful.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are convenient and last longer.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and higher in protein.

Slice a large onion and fry it in 5 to 6 tablespoons of olive oil until golden brown.

Add 1 tablespoon of dried mint leaves and 1 teaspoon of turmeric powder to the onion.

Pour in 4 cups of hot water and add 1 cup of rinsed lentils.

Cook the lentils on medium high heat for 15 to 20 minutes until semi-cooked.

Add 1 cup of beef broth, chicken broth, turkey broth, or vegetable broth.

Add 2 bunches of roughly chopped cilantro and 20 to 24 ounces of roughly chopped spinach leaves.

Soak 1 cup of basmati rice in water for 3 to 6 hours before adding it to the pot.

Pour in 1 cup of hot water and 1 cup of soaked and drained basmati rice.

Cook on medium low heat for about 1 hour and 15 minutes until the rice is soft and mushy.

Whisk 2-3 cups of yogurt until smooth and mix it into the soup for a homogeneous color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary