Persian cooking: recipes · Ash & soups

Ash-e Goje Farangi آش گوجه‌فرنگی

Persian-style tomato stew with rice, herbs and meatballs, tangy and warming.

⏱ 75 min

Ingredients

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  • 225 g basmati rice
  • 1½ tsp turmeric
  • 9 tomatoes
  • 4½ tbsp tomato paste
  • 450 g herbs for ash (parsley, coriander, leek, spinach)
  • 300 g minced lamb or beef (with some fat)
  • 3 onions
  • 3 tbsp dried mint
  • 9 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Boil the rice with 1.5 l water and turmeric for 20 minutes.
  2. Add the diced tomatoes, tomato paste, herbs and small meatballs and simmer for 40 minutes.
  3. Season and add lemon juice to taste.
  4. For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).