Persian Tomato Āsh (Āsh-e Goje Farangi)

Prep Time 30

Cook Time 1 30

Total Time 2

Course Soup

Cuisine Persian

Servings 8 bowls

2 yellow onions (one grated, one diced)
2 garlic cloves minced
1 lb. ground meat
1 tsp turmeric
½ cup yellow split peas preferably soaked for a few hours
10-12 tomatoes peeled and crushed (2 14-ounce cans can be substituted)
2 cups cilantro packed, hard stems removed, minced, or processed in a food processor
2 cups parsley packed, hard stems removed, minced, or processed in a food processor
2 cups spinach
1 cup green onions or chives or leeks packed, minced, or processed in a food processor
2 cups mint ½ cup dried can be substituted
1/3 cup rice
¼ cup tomato paste
oil/butter
Kosher salt to taste
Black pepper to taste

In a bowl mix grated onion with ground beef. Season with salt and form into small meatballs. Set aside.
Saute diced onion in enough oil/butter until translucent. Add the garlic, turmeric, and ground pepper. Give it a few stirs.
Add meatballs one by one, add more oil or water if needed, cover, and cook until meatballs are browned. ~15 minutes.
Add in the crushed tomatoes. Add all the herbs, rice, and split peas. Cover with enough water. Cook on low heat for 1-1.5 hrs. Stir gently from time to time.
Add all the herbs, rice, and split peas. Cover with enough water. Cover and cook on low heat for 1-1.5 hrs.
Stir gently from time to time. Add enough water for your desired consistency, keeping in mind Aash is supposed to have a thick consistency.
Stir in tomato paste. Add salt and pepper to taste.

It tastes the best on the 2nd and 3rd days.

Traditionally served with yogurt, but Western palates may enjoy sour cream better.

Ladle into a bowl and enjoy. نوش جان