Aash E Gojeh Farangi Tomato Soup Recipes

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AASH-E GOJEH FARANGI TOMATO SOUP



Aash-E Gojeh Farangi Tomato Soup image

Make and share this Aash-E Gojeh Farangi Tomato Soup recipe from Food.com.

Provided by Dienia B.

Categories     Southwest Asia (middle East)

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

4 onions, divided
3 tablespoons olive oil
1 teaspoon turmeric
1/4 cup tomato paste
1 teaspoon salt
1 teaspoon pepper
6 cups beef stock
3 tablespoons split peas
2 cups rice, basmati
1 lb hamburger
1 egg
1 teaspoon marjoram
4 scallions, greens and all
2 tablespoons parsley
1 teaspoon coriander
1 teaspoon mint

Steps:

  • Peel an slice 2 onions; fry in oil until golden.
  • Add turmeric, tomato paste, salt and pepper.
  • Add beef stock; add split peas; cook 10 minutes
  • Wash rice; add to soup; cook for 10 minutes.
  • Peel and grate remaining 2 onions.
  • Add to meat with egg; shape into small balls; add to soup.
  • Wash herbs; mince fine; add to soup; cook 10 minutes.
  • Fry mint in oil; chop finely; if fresh add to top of soup like garnish.

Nutrition Facts : Calories 532.3, Fat 17.4, SaturatedFat 4.9, Cholesterol 81.7, Sodium 1436, Carbohydrate 65.7, Fiber 4.7, Sugar 5.2, Protein 26.8

DAMI GOJEH FARANGI



Dami Gojeh Farangi image

Dami gojeh farangi is a one-pot vegetarian Persian tomato-rice dish that's quick and easy to prepare; the potatoes make it especially hearty and comforting. You can serve it as-is or with some yogurt or a salad on the side. Like many Persian rice recipes, long-grain rice (in this case, basmati) is ideal. If you're a fan of spicy food, add the cayenne pepper for some heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 cup basmati rice
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
1 russet potato (about 8 ounces), peeled and cut into 1/2-inch cubes
1/2 teaspoon turmeric
1 tablespoon tomato paste
One 14.5-ounce can diced tomatoes
1/2 teaspoon cayenne pepper, optional
Kosher salt

Steps:

  • Rinse the rice a few times until the water runs clear. Set aside.
  • Heat the vegetable oil in a large pot over medium heat. Saute the onion until golden, about 10 minutes. Turn the heat to medium low. Add the potato and turmeric and cook, stirring occasionally, until the potatoes are lightly browned and the turmeric is fragrant, about 10 minutes. Stir in the tomato paste, then add the diced tomatoes, cayenne pepper, if using, and 1 teaspoon salt. Add the rice and 1 1/3 cups water, raise the heat to medium and bring to a simmer. Cook, uncovered, until the water has almost evaporated, 15 to 18 minutes. Wrap a tight-fitting lid in a paper towel and place it on the pot. Turn the heat to medium low and cook until the rice and potatoes are completely tender, another 15 minutes. Turn off the heat and let the rice sit undisturbed for 5 minutes before serving.

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