Ash Shalgham (Turnip Soup)
Prep time: 20 min
Cook time: 1 hr 40 min
Ready in: 2 hrs
Yields: 6 Servings
INGREDIENTS
1 bunch parsley
1 bunch cilantro
3 bunches spinach
1 bunch green onion (scallion)
2 tablespoons vegetable oil
1 large onion peeled and chopped
½ cup long grain or basmati rice
½ cup lentils
2 to 3 skinless chicken thighs with bones
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon ground black pepper
8 cups water
2 medium turnips peeled and chopped
INSTRUCTIONS
Clean spinach, parsley and cilantro by cutting off the stems. Cut off the root ends of green onions. Wash, strain and coarsely chop all the herbs.
Pick over lentils to make sure there are no small rocks. Rinse and strain, set aside.
Heat oil in a large pot over medium-high heat. Add chopped onions and turmeric. Fry for 2 to 3 minutes or until fragrant. Add rice, lentils, salt, pepper, chicken, fresh herbs and water. Bring to a boil. Lower heat to medium low, cook for 1 hour.
Add chopped turnips, cook for 30 to 40 minutes or until the turnips are cooked. Taste and adjust the seasoning.
Ash tastes even better the next day as the flavors blend. When re-heating add water if needed, starch from the rice thickens the ash. Leftovers freeze well.
Mastering Persian Cooking 