Ingredients for Aash E Aab Leemoo
- 1/2 cup uncooked Basmati Rice, rinsed
- 1/2 cup fresh Herbs, chopped (cilantro, parsley, dill, chives)
- 1/2 pound Ground Lamb
- 1/2 cup yellow Split Peas, rinsed
- 1/4 cup Fresh Lime Juice
- 1 teaspoon Sugar
- 1 teaspoon dried Marjoram
- 1 tablespoon fresh Mint, chopped (for garnish)
- 1 large Onion, sliced
- 1 tablespoon Cooking Oil (vegetable oil), plus 1 teaspoon for sautéing mint
- 1 1/2 teaspoons Salt (or to taste)
- 1/2 teaspoon Black Pepper (or to taste)
- 8 cups hot Water
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How to Make Aash E Aab Leemoo
- Heat vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown (about 5-7 minutes).
- Add the rinsed split peas, hot water, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Add the rinsed rice to the pot and continue to simmer for another 15-20 minutes, or until the rice is tender and the split peas are very soft.
- While the soup simmers, prepare the meatball mixture: In a bowl, combine the ground meat with 1/4 teaspoon of salt and 1/8 teaspoon pepper. Gently shape into small meatballs.
- Add the meatballs to the soup and continue to simmer for 10 minutes, or until cooked through.
- Wash and finely chop the fresh herbs. Add to the soup along with the lime juice, sugar, and marjoram.
- Stir well and simmer for another 5 minutes to allow the flavors to meld.
- In a small pan, heat a teaspoon of oil and sauté the chopped mint for a few minutes until fragrant.
- Ladle the soup into bowls, garnish with the sautéed mint, and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
56g
Fat
65g
Carbs
22g
