Aash E Aab Leemoo
Delight your taste buds with the comforting flavors of **Aash E Aab Leemoo**, a traditional Persian soup that embodies warmth and home-cooked charm. This hearty dish combines tender lamb, nutty basmati rice, and a medley of fresh herbs like parsley, cilantro, and mint for a vibrant burst of greenery. What sets this recipe apart are the **dried limes (limoo omani)**, which infuse the broth with their signature tangy, smoky essence, balanced beautifully by a squeeze of fresh lemon juice for a citrusy finish. Slow-simmered to perfection, this aromatic soup is a wholesome meal-in-a-bowl, perfect for cozy family dinners or gatherings. Serve it piping hot with crusty bread or a dollop of yogurt on the side for the ultimate comfort food experience. This recipe is your go-to for exploring Persian cuisine while enjoying an irresistible fusion of textures and flavors.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder or stew meat, diced
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 150 grams Rice (preferably Basmati)
- 4 Dried limes (limoo omani)
- 150 grams Fresh parsley, finely chopped
- 100 grams Fresh cilantro, finely chopped
- 50 grams Fresh mint, finely chopped
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1.5 liters Water or stock
- 1 Lemon, juiced
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden and caramelized, about 5-7 minutes.
Stir in the minced garlic and turmeric powder. Cook for another minute until fragrant.
Add the diced lamb pieces to the pot. Brown the meat on all sides, which should take about 5-7 minutes.
Rinse the rice thoroughly under cold water until the water runs clear, then add it to the pot. Stir well to coat the grains in the aromatic mixture.
Pierce the dried limes (limoo omani) with a fork or knife to release their flavor, and add them to the pot.
Pour in the water or stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 60 minutes, stirring occasionally.
Add the chopped parsley, cilantro, and mint to the soup, stirring well to incorporate the herbs. Simmer for an additional 30 minutes, allowing the flavors to blend.
Season the soup with salt and black pepper to taste. Squeeze the juice of one lemon into the pot for a bright, tangy finish.
Remove the dried limes before serving, or leave them in for presentation. Serve hot with warm bread or plain yogurt on the side. Enjoy!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 13.5 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3768 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
