Post by Amani on Feb 1, 2009 16:19:43 GMT -5
Soup e Morgh
This recipe, from Hoss Zaré of Zaré at Fly Trap, is a traditional soup in Tabriz, Iran. Zaré's mother often made him and his family when sick. The original recipe requires a full day of simmering, but Zaré modified it so that it can be easily prepared in a short amount of time.
One 3 1/2-pound chicken or store-bought rotisserie chicken
10 cups organic chicken stock
1 limo amani (Persian dried lime), crushed
1 tablespoon turmeric
1/2 teaspoon red chile flakes + more for garnish
1/2 cup potato, cut into small dice
1/2 cup carrots, cut into small dice
1/2 cup celery, cut into small dice
1 teaspoon chopped oregano
8 ounces vermicelli or angel hair pasta
1 cup organic, diced tomatoes 1/4 cup chopped Italian parsley + 1/2 cup whole Italian parsley leaves
1/4 cup fresh squeezed lime juice + more for garnish
Salt and pepper, to taste
Freshly ground pepper, to taste
2 cloves garlic, minced
In a large pot, add chicken and chicken stock. If the chicken isn't covered, add water. Bring to a boil over medium-high heat, reduce to low, cover and simmer until tender, about 1 hour. Skim off any scum while simmering. Remove chicken from broth, let cool and then pull meat off bones and cut into small cubes. If using a store-bought rotisserie chicken, skip the poaching step and just remove meat from bones and cut into small cubes. Set aside meat.
Add limo amani, turmeric and chile flakes to the chicken broth and bring to a boil over medium-high heat. Add potatoes and cook for 3-4 minutes, then add cubed chicken, carrots, celery, oregano, pasta, tomatoes, 1/4 cup chopped parsley and lime juice. Cook until pasta is al dente, about 5-7 minutes. Season to taste with salt and pepper. Add the remaining 1/2 cup parsley leaves and garlic.
Divide soup into bowls and top with chili flakes to taste and a squeeze of fresh lime juice.
Serves 8.
Per serving: 340 calories, 37 g protein, 32 g carbohydrate, 6 g fat (2 g saturated), 84 mg cholesterol, 155 mg sodium, 3 g fiber.
This recipe, from Hoss Zaré of Zaré at Fly Trap, is a traditional soup in Tabriz, Iran. Zaré's mother often made him and his family when sick. The original recipe requires a full day of simmering, but Zaré modified it so that it can be easily prepared in a short amount of time.
One 3 1/2-pound chicken or store-bought rotisserie chicken
10 cups organic chicken stock
1 limo amani (Persian dried lime), crushed
1 tablespoon turmeric
1/2 teaspoon red chile flakes + more for garnish
1/2 cup potato, cut into small dice
1/2 cup carrots, cut into small dice
1/2 cup celery, cut into small dice
1 teaspoon chopped oregano
8 ounces vermicelli or angel hair pasta
1 cup organic, diced tomatoes 1/4 cup chopped Italian parsley + 1/2 cup whole Italian parsley leaves
1/4 cup fresh squeezed lime juice + more for garnish
Salt and pepper, to taste
Freshly ground pepper, to taste
2 cloves garlic, minced
In a large pot, add chicken and chicken stock. If the chicken isn't covered, add water. Bring to a boil over medium-high heat, reduce to low, cover and simmer until tender, about 1 hour. Skim off any scum while simmering. Remove chicken from broth, let cool and then pull meat off bones and cut into small cubes. If using a store-bought rotisserie chicken, skip the poaching step and just remove meat from bones and cut into small cubes. Set aside meat.
Add limo amani, turmeric and chile flakes to the chicken broth and bring to a boil over medium-high heat. Add potatoes and cook for 3-4 minutes, then add cubed chicken, carrots, celery, oregano, pasta, tomatoes, 1/4 cup chopped parsley and lime juice. Cook until pasta is al dente, about 5-7 minutes. Season to taste with salt and pepper. Add the remaining 1/2 cup parsley leaves and garlic.
Divide soup into bowls and top with chili flakes to taste and a squeeze of fresh lime juice.
Serves 8.
Per serving: 340 calories, 37 g protein, 32 g carbohydrate, 6 g fat (2 g saturated), 84 mg cholesterol, 155 mg sodium, 3 g fiber.