Aash E Shalgham Beef and Herb Soup
Warm your soul with Aash E Shalgham, a hearty Persian beef and herb soup that’s packed with flavor and wholesome ingredients. This comforting dish combines tender cubes of beef, sweet turnips, and velvety yellow lentils with aromatic fresh herbs like parsley, cilantro, and mint for a vibrant, earthy taste. Subtly spiced with turmeric and balanced with the heartiness of rice, this slow-simmered soup is both nourishing and satisfying. Perfect for a chilly day, Aash E Shalgham is a delicious way to embrace Persian culinary traditions, and it pairs beautifully with warm naan or flatbread for a complete, cozy meal.
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Recipe Information
Ingredients
- 500 grams Beef stew meat (cubed)
- 500 grams Turnips (peeled and cubed)
- 1 large Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Fresh parsley (chopped)
- 1 cup Fresh cilantro (chopped)
- 1 cup Fresh mint (chopped)
- 1 tablespoon Dried dill
- 0.5 cup Yellow lentils
- 0.5 cup Rice (washed)
- 1 teaspoon Turmeric
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 8 cups Water or beef stock
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until golden, about 5 minutes.
Add the minced garlic and turmeric to the onions and sauté for another minute until fragrant.
Add the beef cubes to the pot and brown them on all sides, which should take about 8-10 minutes.
Pour in the water or beef stock, and bring the mixture to a boil. Skim off any foam that forms on the surface.
Lower the heat to a simmer. Cover the pot and cook for 45 minutes to 1 hour, or until the beef is tender.
Meanwhile, rinse the rice and lentils thoroughly under cold water.
After the beef has simmered, add the turnip cubes, rice, and lentils to the pot.
Stir in the parsley, cilantro, mint, and dried dill. Add salt and pepper to taste.
Simmer the soup for another 30-40 minutes, stirring occasionally. Ensure the lentils, rice, and turnips are fully cooked and tender.
Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with a sprinkle of fresh herbs, if desired. Serve warm with naan or flatbread.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5401 mg | 235% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 36.0 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1734 mg | 133% | |
| Iron | 64.2 mg | 357% | |
| Potassium | 7862 mg | 167% | |
*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.
