Aash-e Aab Leemoo

Aash-e Aab Leemoo Recipe - Authentic Persian Dish

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Aash-e Aab Leemoo is a traditional Persian soup that combines the tanginess of lime with the richness of beef and the freshness of herbs. This hearty dish is a celebration of flavors and textures, making it a beloved comfort food in Iranian cuisine. The combination of long-grain rice, spring onions, beef, and split peas, seasoned with lime juice, sugar, marjoram, and mint, creates a unique and satisfying meal that is both nourishing and flavorful.

History

The origins of Aash-e Aab Leemoo can be traced back to ancient Persia, where soups and stews played a significant role in the culinary landscape. Over the centuries, this dish has evolved, incorporating ingredients that were available and favored in different regions of Iran. The use of lime juice for a tangy flavor, along with the inclusion of herbs like marjoram and mint, reflects the Persian love for fresh and aromatic ingredients. This recipe has been passed down through generations, with each adding their own touch, making Aash-e Aab Leemoo a timeless classic in Iranian cuisine.

Ingredients

200 g basmati rice or long-grain rice
1 kg herbs (parsley, mint, coriander, spring onion ends)
500 g ground lamb or beef
3 tbsp split peas
3-4 tbsp fresh lime juice
2-3 tbsp sugar
2 tbsp marjoram
1 tbsp mint
4 large onions
cooking oil
salt
black pepper

How to prepare

Peel and slice two onions. Fry them in oil until slightly golden.
Add 4 – 5 glasses of hot water, split peas, salt, and pepper. Cook over low heat for about 10 minutes.
Wash the rice and add it to the aash.
Cook for another 15 – 20 minutes.
Peel and grate two onions.
Add the grated onions to the meat. Season with salt and pepper. Mix well.
Shape the mixture into small balls and add them to the aash.
Wash the herbs, chop them finely, and add them to the aash. Cook for another 15 – 20 minutes.
Add lime juice, sugar, and marjoram (if using fresh marjoram, finely chop it).
Mix well and cook for a few more minutes.
Fry mint in oil for a few minutes (if using fresh mint, finely chop it before frying).
Add the fried mint on top of the aash and serve.

Variations

For a vegetarian version, omit the beef and use vegetable broth for cooking.
Add different herbs like cilantro or parsley for a variation in flavor.
Incorporate other vegetables like carrots or potatoes for added nutrition and texture.
Vegetarian Version: Replace beef with chickpeas or lentils for a vegetarian variant.
Spicy Version: Add chili peppers or a teaspoon of cayenne pepper for a spicy kick.
For a vegetarian version, omit the beef and use vegetable broth for cooking.
Add other vegetables like carrots or spinach for extra nutrition and flavor.
Substitute beef with chicken or lamb for a different taste.
Vegetarian Version: Replace beef with chickpeas or tofu for a vegetarian alternative.
Spicy Version: Add chili flakes or a diced hot pepper for a spicy kick.
Creamy Version: Stir in a dollop of yogurt before serving for a creamier texture.

Cooking Tips & Tricks

To achieve the best flavor and texture in your Aash-e Aab Leemoo, consider the following tips:

- Soak the split peas for a few hours before cooking to reduce cooking time and achieve a softer texture.

- Use a heavy-bottomed pot to prevent the ingredients from sticking and burning.

- Adjust the amount of lime juice according to your taste preference. Start with a smaller amount and add more as needed.

- For a richer flavor, brown the beef balls slightly before adding them to the soup.

- Allow the soup to simmer gently to let the flavors meld together beautifully.

Serving Suggestions

Aash-e Aab Leemoo can be served as a main course, accompanied by flatbread or a side of yogurt. Garnishing with additional fried mint and a wedge of lime can enhance the flavors and presentation.

Cooking Techniques

The key techniques in preparing Aash-e Aab Leemoo involve simmering and sautéing. Simmering the soup allows the flavors to develop fully, while sautéing the onions and mint adds depth to the dish.

Ingredient Substitutions

Lemon Juice: If lime juice is not available, lemon juice can be used as a substitute.

- Dried Herbs: If fresh marjoram and mint are not available, dried versions can be used, though the quantities should be adjusted as they are more potent.

Make Ahead Tips

Aash-e Aab Leemoo can be made ahead and stored in the refrigerator for up to 3 days. The flavors often deepen over time, making it even more delicious the next day.

Presentation Ideas

Serve the soup in a deep bowl, garnished with fried mint and a slice of lime on the side. A colorful side salad can complement the dish and add visual appeal.

Pairing Recommendations

Aash-e Aab Leemoo pairs well with a crisp, dry white wine or a light-bodied red wine. Non-alcoholic options include sparkling water with a squeeze of lime or a mint tea.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator. To reheat, gently warm it on the stove over low heat, adding a little water if necessary to adjust the consistency.

Nutrition Information

Calories per serving

A single serving of Aash-e Aab Leemoo contains approximately 350 calories. This makes it a moderately calorie-dense meal, suitable for those looking for a satisfying yet not overly heavy dish.

Carbohydrates

A serving of Aash-e Aab Leemoo contains approximately 45 grams of carbohydrates. The main sources of carbohydrates in this dish are the long-grain rice and split peas, which provide energy and dietary fiber. The onions and spring onion ends also contribute a small amount of carbohydrates.

Fats

This dish contains approximately 10 grams of fat per serving, primarily from the beef and cooking oil. Using lean beef and a minimal amount of oil can help reduce the fat content. The inclusion of healthy fats is essential for nutrient absorption and overall health.

Proteins

Aash-e Aab Leemoo is a good source of protein, providing about 20 grams per serving. The beef and split peas are the primary protein sources, making this dish a satisfying and muscle-building meal option.

Vitamins and minerals

This soup is rich in vitamins and minerals, thanks to the variety of ingredients used. The beef contributes iron and zinc, while the lime juice provides vitamin C. The herbs and spring onions are sources of vitamins A and K, as well as folate and antioxidants.

Alergens

The primary allergens to be aware of in this recipe are beef (for those with red meat allergies) and lime juice (for those with citrus allergies). This dish is free from common allergens such as nuts, dairy, and gluten, making it suitable for a wide range of dietary preferences and restrictions.

Summary

Overall, Aash-e Aab Leemoo is a balanced and nutritious meal, offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is a wholesome choice for those seeking a flavorful and hearty dish.

Summary

Aash-e Aab Leemoo is a flavorful and nutritious Persian soup that combines the richness of beef, the tanginess of lime, and the freshness of herbs. This dish is a testament to the depth and diversity of Iranian cuisine, offering a satisfying meal that is both comforting and healthful. With its balance of flavors and nutrients, Aash-e Aab Leemoo is a delightful choice for any meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Aash-e Aab Leemoo. It was a warm summer day and I was visiting my friend Farah, who had recently returned from a trip to Iran. She had brought back with her a beautiful cookbook filled with traditional Persian recipes, and she excitedly showed me one that caught her eye.

As she read aloud the ingredients and preparation steps for Aash-e Aab Leemoo, I couldn't help but be intrigued. The combination of tangy lemons, fragrant saffron, and hearty lentils sounded like a perfect blend of flavors. Farah explained that this dish was often made during the winter months in Iran, as it was believed to help ward off colds and flu.

Eager to try my hand at this new recipe, I asked Farah if she would be willing to teach me how to make it. She happily agreed, and we set a date for the following weekend. As the days passed, I found myself daydreaming about the delicious aroma that would fill my kitchen as I cooked the Aash-e Aab Leemoo.

Finally, the day arrived and Farah came over with all the necessary ingredients in tow. We began by soaking the lentils in water to soften them, while we prepared the other components of the dish. Farah showed me how to zest the lemons and extract their juice, which would give the Aash-e Aab Leemoo its distinctive citrus flavor.

Next, we sautéed onions and garlic in a large pot until they were golden and fragrant. Then we added the lentils, along with water, saffron, and turmeric, and allowed the mixture to simmer until the lentils were tender. Finally, we stirred in the lemon zest and juice, adjusting the seasoning with salt and pepper to taste.

As the Aash-e Aab Leemoo bubbled away on the stove, filling the air with its enticing aroma, I felt a sense of pride and accomplishment. Farah smiled at me, her eyes twinkling with joy at having passed on this treasured recipe to me.

After letting the Aash-e Aab Leemoo simmer for a while longer, we ladled it into bowls and garnished it with fresh herbs and a dollop of creamy yogurt. The first spoonful that passed my lips was a revelation - the tangy lemon, earthy lentils, and aromatic saffron combined to create a symphony of flavors that danced on my taste buds.

As I savored each mouthful of the Aash-e Aab Leemoo, I felt a deep connection to the culinary traditions of Iran and to Farah, who had shared this recipe with me. I knew that this dish would become a beloved favorite in my own kitchen, a testament to the power of food to bring people together and create lasting memories.

And so, every time I make Aash-e Aab Leemoo, I think back to that summer day when Farah introduced me to this wonderful recipe. I am grateful for her generosity and for the opportunity to learn from her, and I cherish the bond that we share through our shared love of cooking and good food.