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Ash-e Somagh
Persian Sumac Herb Soup
A unique and deeply flavorful Persian herb soup characterized by the distinct sourness of sumac. This hearty soup features tender meatballs and is often served with a dollop of kashk (a fermented dairy product).
🧂 Ainekset
- 100 g Sumac powder(High-quality sumac powder is essential for the flavor.)
- 2 cups Mixed fresh herbs(A combination of parsley, cilantro, dill, and mint, finely chopped. Some recipes also include spinach or leeks.)
- 100 g Short-grain rice(Rinsed until the water runs clear.)
- 2 medium Yellow onions(Finely chopped.)
- 200 g Ground lamb or beef(For making small meatballs. Can be omitted for a vegetarian version.)
- 8 cups Water or vegetable broth(For the soup base.)
- to taste Salt
- to taste Black pepper
- for serving Kashk(Optional, but traditional. Can be found in Middle Eastern grocery stores.)
👨🍳 Ohjeet
- 1
Prepare the sumac liquid: In a bowl, combine the sumac powder with 2 cups of warm water. Let it soak for at least 30 minutes. After soaking, strain the liquid through a fine-mesh sieve, pressing gently to extract as much flavorful liquid as possible. Discard the solids. You should have a vibrant red-purple liquid.
⏱️ 30 minutes (soaking) + 5 minutes (straining) - 2
Sauté aromatics and herbs: Heat a tablespoon of oil in a large pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the finely chopped onions and sauté until softened and translucent, about 8-10 minutes. Add the chopped mixed herbs and sauté for another 2-3 minutes until fragrant. Be careful not to burn the herbs.
⏱️ 10-13 minutes - 3
Add rice and liquid: Stir in the rinsed rice and cook for 1 minute, stirring to coat the grains. Pour in the 8 cups of water or broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is partially cooked.
⏱️ 25 minutes - 4
Add sumac liquid and meatballs: Stir in the strained sumac liquid. If making meatballs, form the ground meat into small, bite-sized balls and add them to the pot. Season the soup with salt and pepper to taste. Bring the soup back to a gentle simmer.
⏱️ 5 minutes - 5
Simmer and thicken: Continue to simmer the soup, uncovered or partially covered, over low heat for at least 30-40 minutes, stirring occasionally. The soup will thicken as the rice breaks down and the flavors meld. The final consistency should be thick but still pourable. Adjust seasoning if needed.
⏱️ 30-40 minutes - 6
Serve: Ladle the hot Ash-e Somagh into bowls. Traditionally, it is served with a drizzle of kashk on top. Enjoy the unique sour and savory flavors.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The sourness of the soup comes from the sumac. Adjust the amount of sumac liquid to your preference.
- ✓Ash-e Somagh is a regional specialty, particularly popular in certain parts of Iran.
- ✓While the sourness might be unusual for some palates, it's a delicious and comforting soup once you acquire the taste.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a more intense sour flavor, increase the amount of sumac used.
- Omit the meatballs for a vegetarian or vegan version (ensure broth is vegetable-based).
- Add other vegetables like finely chopped leeks or spinach along with the herbs for added nutrition and texture.