Persian cooking: recipes · Ash & soups
Ash-e Goje Farangi آش گوجهفرنگی
Persian-style tomato stew with rice, herbs and meatballs, tangy and warming.
Ingredients
- 715 g basmati rice
- 4¾ tsp turmeric
- 28½ tomatoes
- 14¼ tbsp tomato paste
- 1425 g herbs for ash (parsley, coriander, leek, spinach)
- 950 g minced lamb or beef (with some fat)
- 9½ onions
- 9½ tbsp dried mint
- 28½ tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Boil the rice with 1.5 l water and turmeric for 20 minutes.
- Add the diced tomatoes, tomato paste, herbs and small meatballs and simmer for 40 minutes.
- Season and add lemon juice to taste.
- For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).